TY  - JOUR 
AU  - Troncoso Recio, Ricardo
AU  - Pérez Guerra, Nelson
AU  - Torrado Agrasar, Ana Maria
AU  - Tovar Rodríguez, Clara Asunción
PY  - 2022
SN  - 23102861
UR  - http://hdl.handle.net/11093/4000
AB  - The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The...
LA  - eng
PB  - Gels
TI  - Influence of casein hydrolysates and yeast on the rheological properties of wheat dough
DO  - 10.3390/gels8110689
ER  -