ListarDepartamento de Genética por tema "Mixograph"
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ...