Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage-Reference-Cited by-同舟云学术

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Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage

Published:2016-02-28 Issue:4 Volume:4 Page:636-644
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Eduardo Maria¹²,Svanberg Ulf²,Ahrné Lilia²³

Affiliation:

1. Departamento de Engenharia Química Faculdade de Engenharia Universidade Eduardo Mondlane Maputo Moçambique

2. Department of Biology and Biological Engineering/Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden

3. Process and Technology development SP Technical Research Institute of Sweden Food and Bioscience Gothenburg Sweden

Funder

Styrelsen för Internationellt Utvecklingssamarbete

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.326

Reference41 articles.

1. Effect of HPMC addition on the microstructure, quality and aging of wheat bread

2. Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

3. Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

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