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Effect of frozen storage time on the bread crumb and aging of par-baked bread
Bárcenas M.E.
;
Rosell C.M.
(
2006
)
An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
Bárcenas M.E.
;
Haros M.
;
Rosell C.M.
(
2003
)
Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology
Preciado-Iñiga G.E.
;
Amador-Espejo G.G.
;
Bárcenas M.E.
(
2017
)
Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition
Bárcenas M.E.
;
Rosell C.M.
(
2006
)
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
Bárcenas M.E.
;
Rosell C.M.
(
2005
)
Quality and microbial stability of partially baked bread during refrigerated storage
Lainez E.
;
Vergara F.
;
Bárcenas M.E.
(
2008
)
Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage
Bárcenas M.E.
;
Benedito C.
;
Rosell C.M.
(
2004
)
Effect of freezing and frozen storage on the staling of part-baked bread
Bárcenas M.E.
;
Haros M.
;
Benedito C.
;
Rosell C.M.
(
2003
)
Influence of different hydrocolloids on major wheat dough components (gluten and starch)
Bárcenas M.E.
;
O-Keller J.D.l.
;
Rosell C.M.
(
2009
)
Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition
Bárcenas M.E.
;
Rosell C.M.
(
2007
)
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Author
Bárcenas M.E. (12)
Rosell C.M. (9)
Amador-Espejo G.G. (2)
Benedito C. (2)
Haros M. (2)
Altamirano-Fortoul R. (1)
Juan B. (1)
Lainez E. (1)
O-Keller J.D.l. (1)
Preciado-Iñiga G.E. (1)
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Date Issued
2010 - 2017 (3)
2003 - 2009 (9)
Has File(s)
false (12)