articleTop 10% cited
Different hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids · 2003 · Vol. 18(2) · pp. 241–247
Abél Guarda✉(Universidad de Santiago de Chile)Cristina M. Rosell(Instituto de Agroquímica y Tecnología de Alimentos)Carmen Benedito(Instituto de Agroquímica y Tecnología de Alimentos)María José Galotto(Universidad de Santiago de Chile)
Food composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood scienceChemistryXanthan gumWheat breadAromaCarrageenanFlavourMoistureSodium alginateWheat flour
Funding
- Universidad de Santiago de Chile
- Universidad de Chile
Citations
471
FWCI
5.03
field-weighted impact
References
31
Percentile
96%
vs. same field & year
Citations per year
Cited by
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Journal of Food Engineering · 2006 · 967 citations
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Food Hydrocolloids · 2006 · 395 citations
References
Influence of hydrocolloids on dough rheology and bread quality
Food Hydrocolloids · 2001 · 847 citations
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