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Showing 9 out of a total of 9 results for collection: Articulos Científicos Indexados.
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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
)
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
)
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
)
Effect of high pressure processing on wheat dough and bread characteristics
Bárcenas M.E.
;
Altamirano-Fortoul R.
;
Rosell C.M.
(
2010
)
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Bárcenas M.E. (9)
Rosell C.M. (9)
Benedito C. (2)
Haros M. (2)
Altamirano-Fortoul R. (1)
O-Keller J.D.l. (1)
Date Issued
2003 (2)
2006 (2)
2004 (1)
2005 (1)
2007 (1)
2009 (1)
2010 (1)
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false (9)