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El gluten del trigo y su rol en la industria de la panificación
(Universidad de Lima, 2014)
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Gluten is the wheat protein that gives flour unique viscoelastic
cohesiveness and gas holding capacity properties, fundamental aspects
in the production of aerated and low weight baked products like breads,
cakes and ...
Compuestos importantes para la salud encontrados en los cereales enteros
(Universidad de Lima, 2012)
Acceso abierto
Whole grain based products are gaining importance in improving health and reducing risk diseases related to food habits. Cereal bran and germ contain more vitamins, minerals, natural antioxidants and dietary fiber than the ...