Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread-Reference-Cited by-同舟云学术

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

Published:2016-07-15 Issue:1 Volume:48 Page:76-84
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Rodriguez-Sandoval Eduardo¹,Polanía-Gaviria Leidy Yohana¹,Lorenzo Gabriel²³

Affiliation:

1. Departamento de Ingeniería Agrícola y Alimentos; Facultad de Ciencias Agrarias, Universidad Nacional de Colombia-Sede Medellín; Medellín Antioquia Colombia

2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata-UNLP), Facultad de Ciencias Exactas; Universidad Nacional de La Plata (UNLP); 47 y 116, La Plata (1900) Argentina

3. Departamento de Ingeniería Química, Facultad de Ingeniería; Universidad Nacional de La Plata (UNLP); Argentina

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12212/fullpdf

Reference36 articles.

1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010

2. Gelatinization of corn grits by roll - and extrusion - cooking;Anderson;Cereal Sci. Today,1969

3. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT Food Sci. Technol.,2011

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