المؤلفون: Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA

المصدر: Food Science and Technology, Iss 0 (2016)

مصطلحات موضوعية: frozen dough, trehalose, gluten viscoelasticity, bread quality, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005008108&lng=en&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/9d9b66bcb22b4c948309947a358e2365

الاتاحة: https://doi.org/10.1590/1678-457X.00482
https://doaj.org/article/9d9b66bcb22b4c948309947a358e2365

المؤلفون: Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA

المصدر: Food Science and Technology, Vol 37, Iss 1, Pp 59-64

مصطلحات موضوعية: frozen dough, trehalose, gluten viscoelasticity, bread quality, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100059&lng=en&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/a909d30f54474b2d9ceadeebbd27f0ec

الاتاحة: https://doi.org/10.1590/1678-457x.00482
https://doaj.org/article/a909d30f54474b2d9ceadeebbd27f0ec