Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
6 pages, 2 figures, 4 tables.
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| Main Authors: | , , , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2008-08
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| Subjects: | Bread, Quality index, Texture, Freezing process, Bake off technology, |
| Online Access: | http://hdl.handle.net/10261/39921 |
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