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Aproximación a las fuentes de Grasas y Aceites opk (1)

coagulacic3b3nc3a1cidavscoagulacic3b3nenzimc3a1tica_apuntesdelqueso_

carta psicometrica

Normatividad Frutas y Hortalizas,Productos Del Cacao

Kim et al. - 2014 - Effect of Trehalose on Rheological Properties of Bread Flour Dough-annotated

Stefanello Et Al. - 2018 - Trehalose as a Cryoprotectant in Freeze-dried Wheat Sourdough Production-Annotated

Effect of Emulsifier and Guar Gum on Micro Structural, Rheological and Baking Performance of Frozen Bread Dough

nzymatic synthesis of fatty acid esters of trehalose- Process optimization, characterization of the esters and evaluation of their bioactivities

Trehalose production by Cupriavidus necator from CO2 and hydrogen gas

Roduction of Trehalose From Starch by Novel Trehalose-Producing Enzymes From Sulfolobus Solfataricus KM1

Grupo Oh Trehalosa Sucralosa

Sharadanant, R., & Khan, K. (2003). Effect of Hydrophilic Gums on the Quality of Frozen Dough- II. Bread Characteristics. Cereal Chemistry Journal, 80(6), 773–780. Doi-10.1094:Cchem.2003.80.6.773 

483942893 Ft Harina de Trigo Fortificada Haz de Oros Industrial Sm PDF

Sharadanant, R., & Khan, K. (2006). Effect of Hydrophilic Gums on the Quality of Frozen Dough- Electron Microscopy, Protein Solubility, And Electrophoresis Studies. Cereal Chemistry Journal, 83(4), 411–417. Doi-10.1094:Cc-83-0411 

Panificación

panificacion

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1- Spatial distribution and kinetic modelling of hardness and resilience

Sharadanant, R., & Khan, K. (2003). Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality. Cereal Chemistry Journal, 80(6), 764–772. doi-10.1094:cchem.2003.80.6.764 

Stability to Hydrolysis and Browning of Trehalose, Sucrose and Ra$Nose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials

Sharadanant, R., & Khan, K. (2003). Effect of Hydrophilic Gums on the Quality of Frozen Dough- II. Bread Characteristics. Cereal Chemistry Journal, 80(6), 773–780. doi-10.1094:cchem.2003.80.6.773 

imporntate- Advances in present-day frozen dough technology and its improver and novel bio-tech ingredients development trends_a review.

Sharadanant, R., & Khan, K. (2006). Effect of Hydrophilic Gums on the Quality of Frozen Dough- Electron Microscopy, Protein Solubility, and Electrophoresis Studies. Cereal Chemistry Journal, 83(4), 411–417. doi-10.1094:cc-83-0411 

Stefanello et al. - 2018 - Trehalose as a cryoprotectant in freeze-dried wheat sourdough production-annotated

Hino et al. - 1990 - Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts-annotated

4988-Manuscrito-25627-1-10-20191108 (1)

1-s2.0-S0260877408003087-main

La_goma_xantana_en_la_industria_alimenta

grupo oh trehalosa sucralosa

Xan Tana

PRESENTACION FINAL DEGRADACIÓN DE LIPIDOS

a-y5771s

a-y5771s.pdf

La metabolómica es un campo emergente de investigación

Water Activity

Water-Activity.pdf

1. Selección de técnicas de análisis de alimentos - en Methods of Analysis of Food Components and Additives - S Otles 2011.pdf

1. Selección de técnicas de análisis de alimentos - en Methods of Analysis of Food Components and Additives - S Otles 2011.pdf