Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
Author:
Funder
University of La Plata
CONICET
Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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4. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006
5. Use of enzyme to improve the technological quality of a panettone like baked product;Benejam;International Journal of Food Science and Technology,2009
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