A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

Carlos Guzmán, Roberto J. Peña, Gabriel Posadas-Romano, Nayeli Hernández-Espinosa, Anayeli Morales-Dorantes
2015-11-01
SCID:  54.1/zwy8gpqn
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2015-11-01
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Carlos Guzmán
Roberto J. Peña
Gabriel Posadas-Romano
Nayeli Hernández-Espinosa
Anayeli Morales-Dorantes
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