maize based gluten free bread: influence of processing - Digital CSIC

Durant votre année universitaire, les enseignants, en particulier les responsables de parcours et d'année, ainsi que les personnels ...







2023 - 2024 - Guide des études - Université de Lille
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Abstract. This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology,.
Effect of modified celluloses on dough rheology and microstructure
The leavening ability of co-cultures was compared to that of single cultures (SC) in lean dough containing wheat flour and water (Fig. 1). The leavening rates ...



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