Advances in Food Science and Engineering
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
Download PDF (6071.7 KB) PP. 48 - 62 Pub. Date: September 1, 2019
Author(s)
- Sander Jonathan Pérez*
1 Food and Natural Products Center, San Simon University, Cochabamba, Bolivia; 2 Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden - Cinthia Carola Rojas
Food and Natural Products Center, San Simon University, Cochabamba, Bolivia - Ann-Charlotte Eliasson
Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden - Malin Elisabet Sjöö
Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
Abstract
Keywords
References
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