Advanced search
Publication Cover
Ciencia y Tecnologia Alimentaria Volume 6, 2008 - Issue 2
Journal homepage
4,135
Views
8
CrossRef citations to date
0
Altmetric
RESEARCH PAPERS
Food Science and Technology Section

DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS
ANÁLISIS DE COMPONENTES PRINCIPALES ENTRE PROPIEDADES DE MASA Y PRODUCTOS PANIFICADOS

C. A. Osella Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química - Universidad Nacional del Litoral 1° de Mayo, 3250, Santa Fe, Argentina
,
J. Robutti INTA, EEA Pergamino, 2700 Pergamino, Buenos Aires, Argentina
,
H. D. Sánchez Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química - Universidad Nacional del Litoral 1° de Mayo, 3250, Santa Fe, Argentina
,
F. Borrás INTA, EEA Pergamino, 2700 Pergamino, Buenos Aires, Argentina
&
M. A. de la Torre Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química - Universidad Nacional del Litoral 1° de Mayo, 3250, Santa Fe, Argentina
Pages 95-100 | Received 14 Dec 2007, Accepted 25 Mar 2008, Published online: 02 Oct 2009

Citations (8)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Maria C. Alasino, Carlos A. Osella, Maria A. De La Torre & Hugo D. Sanchez. (2011) Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour. International Journal of Food Sciences and Nutrition 62:4, pages 385-391.
Read now

Articles from other publishers (6)

Cassandra K. Walker, Sahand Assadzadeh, Ashley J. Wallace, Audrey J. Delahunty, Alexander B. Clancy, Linda S. McDonald, Glenn J. Fitzgerald, James G. Nuttall & Joe F. Panozzo. (2023) Technologies and Data Analytics to Manage Grain Quality On-Farm—A Review. Agronomy 13:4, pages 1129.
Crossref
Amela Džafić, Jasmin Mulić, Asima Akagić & Sanja Oručević Žuljević. 2022. 10th Central European Congress on Food. 10th Central European Congress on Food 211 222 .
Shahid Yousaf, Saqib Arif, Qurrat Ul Ain Akbar, Hafiza Mehwish Iqbal & Salman Khurshid. (2020) Textural properties of chapatti from different wheat varieties flour. SN Applied Sciences 2:4.
Crossref
Mustafa Erkan BAYRAM & Kayıhan Z. KORKUT. (2018) Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypesBazı ekmeklik buğday (Triticum aestivum L.) genotiplerinin alveograf hamur parametrelerinin tespiti ve değerlendirilmesi. Mediterranean Agricultural Sciences 31:2, pages 161-168.
Crossref
Ângela M. D. P. Rodrigues, Paula M. R. Correia & Raquel P. F. Guiné. (2013) Physical, chemical and sensorial properties of healthy and mixture breads in Portugal. Journal of Food Measurement and Characterization 8:2, pages 70-80.
Crossref
Manuel Gómez, Elena Ruiz-París, Nieves Aparicio & Bonastre Oliete. (2011) Adequacy of different wheat cultivars for low-hydration bread making. Journal of the Science of Food and Agriculture 91:6, pages 1148-1154.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.