Bacterial nanocellulose as a potential additive for wheat bread
Bacterial nanocellulose (BNC) is an emerging nanomaterial with a morphologic structure of a 3-D network and unique properties produced by several species of bacteria. The objective of the present work was to evaluate whether the addition of BNC improved the baking quality of wheat flours, making a c...
Guardado en:
| Autores principales: | Corral, M.L., Cerrutti, P., Vázquez, A., Califano, A. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0268005X_v67_n_p189_Corral |
| Aporte de: |
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