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.
Saved in:
Main Authors: | , , , , , , , |
---|---|
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2008-08
|
Subjects: | Bread, Quality index, Texture, Freezing process, Bake off technology, |
Online Access: | http://hdl.handle.net/10261/39921 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | 6 pages, 2 figures, 4 tables. |
---|