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Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage
The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf‐life of composite cassava‐maize‐wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930506/ https://www.ncbi.nlm.nih.gov/pubmed/27386112 http://dx.doi.org/10.1002/fsn3.326 |