Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties
Bakery products have shorter shelf-life. The possibility of using frozen storage at -20 °C in bread for celiac with cassava starch, corn flour and natural additives (fat, egg, soy flour), for 28 days was evaluated. Physical and textural parameters were analyzed every seven days, with day fresh bread...
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2014
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/627 |