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Technological quality of dough and breads from commercial algarroba-wheat flour blends.
Correa, M J; Salinas, M V; Carbas, B; Ferrero, C; Brites, C; Puppo, M C.
Affiliation
  • Correa MJ; CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.
  • Salinas MV; CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.
  • Carbas B; Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal.
  • Ferrero C; CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.
  • Brites C; Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal.
  • Puppo MC; CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.
J Food Sci Technol ; 54(7): 2104-2114, 2017 Jun.
Article in En | MEDLINE | ID: mdl-28720968
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2017 Document type: Article Affiliation country: Argentina
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2017 Document type: Article Affiliation country: Argentina