검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Influence of different hydrocolloids on major wheat dough components (gluten and starch) Barcenas ME, De la O-Keller J, Rosell CM Journal of Food Engineering, 94(3-4), 241, 2009 |
| 2 |
Quality and microbial stability of partially baked bread during refrigerated storage Lainez E, Vergara F, Barcenas ME Journal of Food Engineering, 89(4), 414, 2008 |
| 3 |
Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition Barcenas ME, Rosell CM Journal of Food Engineering, 72(1), 92, 2006 |