Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics...

Descripción completa

Detalles Bibliográficos
Autores principales: Jamanca-Gonzales, Nicodemo C., Ocrospoma-Dueñas, Robert W., Quintana-Salazar, Norma B., Siche, Raúl, Silva-Paz, Reynaldo J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455473/
https://www.ncbi.nlm.nih.gov/pubmed/36076752
http://dx.doi.org/10.3390/foods11172566

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455473/
https://www.ncbi.nlm.nih.gov/pubmed/36076752
http://dx.doi.org/10.3390/foods11172566

Ejemplares similares