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CyTA - Journal of Food Volume 10, 2012 - Issue 1
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Articles

Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour

Efecto de aleta y músculo de manto de calamar gigante (Dosidicus gigas) liofilizado sobre las propiedades de la masa y la calidad panadera de una harina de trigo comercial

J.C. Ramirez-Suarez Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, MéxicoCorrespondence[email protected]
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A.R. Islas-Rubio Laboratorio de Cereales, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
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L.C. Montoya-Ballesteros Laboratorio de Cereales, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
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M.C. Granados-Nevarez Laboratorio de Cereales, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
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F. Vázquez-Lara Laboratorio de Cereales, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
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R. Pacheco-Aguilar Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
&
M.E. Lugo-Sánchez Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), P.O. Box 1735, Hermosillo, Sonora, 83000, México
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Pages 57-62 | Received 12 Aug 2010, Accepted 28 Nov 2010, Published online: 12 Jan 2012

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