Work

Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

Year: 1999

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(99)00030-2

Authors: C Collar, P Andreu, J.C Martı́nez, E Armero

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

Funder: Comisión Interministerial de Ciencia y Tecnología

OpenAlex ID: W2092007943

FWCI: 0.262

Cites: 31

Cited by: 223

Related to: 10