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Results: 15
LIPID-BINDING OF FORMULA BREAD DOUGHS - RELATIONSHIPS WITH DOUGH AND BREAD TECHNOLOGICAL PERFORMANCE
Authors:
COLLAR C
ARMERO E
MARTINEZ J
Citation: C. Collar et al., LIPID-BINDING OF FORMULA BREAD DOUGHS - RELATIONSHIPS WITH DOUGH AND BREAD TECHNOLOGICAL PERFORMANCE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 110-121
Authors:
COLLAR C
ANDREU P
MARTINEZANAYA MA
Citation: C. Collar et al., INTERACTIVE EFFECTS OF FLOUR, STARTER AND ENZYME ON BREAD DOUGH MACHINABILITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 133-139
Authors:
ARMERO E
COLLAR C
Citation: E. Armero et C. Collar, CRUMB FIRMING KINETICS OF WHEAT BREADS WITH ANTI-STALING ADDITIVES, Journal of cereal science (Print), 28(2), 1998, pp. 165-174
Authors:
ARMERO E
COLLAR C
Citation: E. Armero et C. Collar, TEXTURE PROPERTIES OF FORMULATED WHEAT DOUGHS - RELATIONSHIPS WITH DOUGH AND BREAD TECHNOLOGICAL QUALITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(2), 1997, pp. 136-145
Authors:
COLLAR C
Citation: C. Collar, BIOCHEMICAL AND TECHNOLOGICAL ASSESSMENT OF THE METABOLISM OF PURE AND MIXED CULTURES OF YEAST AND LACTIC-ACID BACTERIA IN BREADMAKING APPLICATIONS, Food science and technology international, 2(6), 1996, pp. 349-367
Authors:
ARMERO E
COLLAR C
Citation: E. Armero et C. Collar, ANTISTALING ADDITIVE EFFECTS ON FRESH WHEAT BREAD QUALITY, Food science and technology international, 2(5), 1996, pp. 323-333
Authors:
ARMERO E
COLLAR C
Citation: E. Armero et C. Collar, ANTISTALING ADDITIVES, FLOUR TYPE AND SOURDOUGH PROCESS EFFECTS ON FUNCTIONALITY OF WHEAT DOUGHS, Journal of food science, 61(2), 1996, pp. 299-303
Authors:
COLLAR C
MARTINEZ CS
Citation: C. Collar et Cs. Martinez, EFFECTS OF FORMULATION AND PROCESSING CONDITIONS ON EASILY EXTRACTABLE LIPID AND NITROGEN COMPONENTS OF WHEAT SOURDOUGHS, International journal of food science & technology, 30(4), 1995, pp. 493-504
Authors:
MARTINEZANAYA MA
COLLAR C
DEBARBER CB
Citation: Ma. Martinezanaya et al., COMPARISON OF WHEAT FLOURS FROM DIFFERENT EUROPEAN COUNTRIES IN MICROBIOLOGICALLY STARTED BREADMAKING PROCESSES, Cereal foods world, 40(9), 1995, pp. 605-610
Authors:
MASCAROS AF
MARTINEZ CS
COLLAR C
Citation: Af. Mascaros et al., METABOLISM OF YEASTS AND LACTIC-ACID BACTERIA DURING DOUGH FERMENTATION RELATING FUNCTIONAL-CHARACTERISTICS OF FERMENTED DOUGHS, Revista espanola de ciencia y tecnologia de alimentos, 34(6), 1994, pp. 623-642
Authors:
MASCAROS AF
COLLAR C
Citation: Af. Mascaros et C. Collar, PROTEIN ELECTROPHORETIC PATTERN AND BREADMAKING PERFORMANCE OF WHEAT BREAD DOUGHS AND BREAD STARTED WITH PURE AND ASSOCIATED CULTURES OF YEAST AND LACTIC-ACID BACTERIA, Revista espanola de ciencia y tecnologia de alimentos, 34(5), 1994, pp. 507-526
Authors:
COLLAR C
MARTINEZANAYA MA
DEBARBER CB
Citation: C. Collar et al., INTERACTIVE EFFECTS BETWEEN MICROBIAL BREADMAKING STARTERS AND WHEAT FLOURS ON SOUR DOUGH AND BREAD QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 191-201
Authors:
COLLAR C
MARTINEZANAYA MA
Citation: C. Collar et Ma. Martinezanaya, INFLUENCE OF THE MICROBIAL STARTER AND THE BREADMAKING STEP ON THE FREE AMINO-ACID PROFILES OF WHEAT SOURS, DOUGHS, AND BREADS BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of liquid chromatography, 17(16), 1994, pp. 3437-3460
Authors:
MARTINEZANAYA MA
LLIN ML
MACIAS MP
COLLAR C
Citation: Ma. Martinezanaya et al., REGULATION OF ACETIC-ACID PRODUCTION BY HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI IN WHOLE-WHEAT SOUR-DOUGHS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(3), 1994, pp. 186-190
Authors:
COLLAR C
MARTINEZ CS
Citation: C. Collar et Cs. Martinez, AMINO-ACID PROFILES OF FERMENTING WHEAT SOUR DOUGHS, Journal of food science, 58(6), 1993, pp. 1324-1328
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