Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.

Matsumoto, Akane; Nakai, Kanae; Kawai, Kiyoshi

Matsumoto, Akane; Nakai, Kanae; Kawai, Kiyoshi.

Afiliación

Matsumoto A; Graduate School of Integrated Sciences for Life, Hiroshima University 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.
Nakai K; School of Applied Biological Science, Hiroshima University 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.
Kawai K; Graduate School of Integrated Sciences for Life, Hiroshima University 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.

J Appl Glycosci (1999) ; 69(1): 1-7, 2022.

Article en En | MEDLINE | ID: mdl-35493702

Palabras clave

dough; gelatinized starch; pizza; texture; viscoelasticity

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Appl Glycosci (1999) Año: 2022 Tipo del documento: Article País de afiliación: Japón

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