articleTop 10% cited
Influence of hydrocolloids on dough rheology and bread quality
Food Hydrocolloids · 2001 · Vol. 15(1) · pp. 75–81
Cristina M. Rosell✉(Instituto de Agroquímica y Tecnología de Alimentos)J. A. Rojas(Instituto de Agroquímica y Tecnología de Alimentos)C. Benedito de Barber(Instituto de Agroquímica y Tecnología de Alimentos)
Food composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologyFarinographFood scienceRheologyXanthan gumCarrageenanChemistryWheat flourSodium alginateMaterials scienceSodium
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