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Thermal properties of doughs formulated with enzymes and starters

1999

Andreu, P. | Collar, C. | Martínez-Anaya, M.A.

AGROVOC Keywords
almacenamiento bread calorimetria calorimetrie calorimetry cultivos iniciadores culture starter doughs endurecimiento del pan enzyme preparations jellification pain pan rassissement staling starter cultures stockage storage textura texture thermal properties
Bibliographic information
Volume 209 Issue 3-4 ISSN 1431-4630
Pagination
pp. 286-293
Other Subjects
Pate de cuisson; Gelification; Masa de panaderia; Propriete thermique; Preparacion enzimatica; Propiedades termicas; Gelificacion; Preparation enzymatique
Language
English
Note
Summary (En)
Translated Title
[Thermische Eigenschaften von Teigen, hergestellt mit Enzymen und Starterkulturen]
Type
Summary
2002-08-15
AGRIS AP
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