Work

Influence of hydrocolloids on dough rheology and bread quality

Year: 2001

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(00)00054-0

Authors: C.M Rosell, J.A Rojas, C Benedito de Barber

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1998807304

FWCI: 7.218

Cites: 19

Cited by: 893

Related to: 10