Barbosa Ríos, Jacqueline Alejandra; Castillón Jardón, Jesus; GUADARRAMA LEZAMA, ANDREA YAZMIN; ALVAREZ RAMIREZ, JOSE DE JESUS; MERAZ, MONICA; CARRILLO NAVAS, HECTOR
(Elsevier, 2017-10-27)
The effect of adding new generation enzymes (0.25, 0.5, 0.75, and 1.0% w/w) on traditional Mexican sweet bread physical, viscoelastic (elastic and plastic work) and textural properties was studied. Physical properties as ...