Effect of freezing wheat dough enriched with calcium salts with/without inulin on bread quality
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological...
Guardado en:
| Autores principales: | Carboni, Angela Daniela, Gómez-Zavaglia, Andrea, Puppo, María Cecilia, Salinas, María Victoria |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/155932 |
| Aporte de: |
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