Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships amon...
Main Authors: | Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | https://hrcak.srce.hr/file/221275 |
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