Work

Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread

Year: 2024

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10849

Authors: José L. Espinoza‐Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, Jesús E. Chan‐Higuera, Ariadna T. Bernal‐Mercado, Ramón F. Dórame‐Miranda, Jesús E. Gerardo‐Rodríguez

Institutions: Universidad Estatal de Sonora, Universidad de Sonora

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: W4404504974

FWCI: 0.231

Cites: 39

Cited by: 1

Related to: 10