Publicidad
AquaLab
AquaLab
12.Lecturas Adicionales
12.Lecturas Adicionales
Productos Horneados y Cereales
Productos Horneados y Cereales
Aramouni, F.M., K.K. Kone, J.A. Craig, and D.-Y.C. Fung.
Aramouni, F.M., K.K. Kone, J.A. Craig, and D.-Y.C. Fung.
(1994). Growth of Clostridium sporogenes PA 3679 in
(1994). Growth of Clostridium sporogenes PA 3679 in
home-style canned quick breads. Journal of Food Protection.
home-style canned quick breads. Journal of Food Protection.
57:882- 886.
57:882- 886.
Cahagnier, B., L. Lesage, and M.D. Richard. (1993). Mould
Cahagnier, B., L. Lesage, and M.D. Richard. (1993). Mould
growth and conidiation in cereal grains as affected by water
growth and conidiation in cereal grains as affected by water
activity and temperature. Letters In Applied Microbiology.
activity and temperature. Letters In Applied Microbiology.
17:7-13.
17:7-13.
Clawson, A.R. and A.J. Taylor. (1993). Chemical changes
Clawson, A.R. and A.J. Taylor. (1993). Chemical changes
during cooking of wheat. Food Chemistry. 47:337-343.
during cooking of wheat. Food Chemistry. 47:337-343.
Gómez, R., Fernández-Salguero J., M.A. Carmona, and D.
Gómez, R., Fernández-Salguero J., M.A. Carmona, and D.
Sánchez. (1993). Water activity in foods with intermediate
Sánchez. (1993). Water activity in foods with intermediate
moisture levels: Bakery and confectionery products:
moisture levels: Bakery and confectionery products:
Miscellany. Alimentaria. 30:55-57.
Miscellany. Alimentaria. 30:55-57.
Harris, M. and M. Peleg. (1996). Patterns of textural
Harris, M. and M. Peleg. (1996). Patterns of textural
changes in brinstrumentole cellular cereal foods caused by
changes in brinstrumentole cellular cereal foods caused by
moisture sorption. Cereal Chemistry. 73:225-231.
moisture sorption. Cereal Chemistry. 73:225-231.
Michniewicz, J., C.G. Biliaderis, and W. Bushuk. (1992).
Michniewicz, J., C.G. Biliaderis, and W. Bushuk. (1992).
Effect of added pentosans on some properties of wheat
Effect of added pentosans on some properties of wheat
bread. F
bread. Food Chemi
Ramanathan, S. and S. Cenkowski. (1995). Sorption
Ramanathan, S. and S. Cenkowski. (1995). Sorption
isotherms of flour and flow behaviour of dough as
isotherms of flour and flow behaviour of dough as
influenced by flour compaction. Canadian Agricultural
influenced by flour compaction. Canadian Agricultural
Engineering. 37:119-124.
Engineering. 37:119-124.
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251-257.
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