Bacterial nanocellulose as a potential additive for wheat bread

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Bacterial nanocellulose as a potential additive for wheat bread
Authors
Keywords
Bacterial nanocellulose, Bread crumb, Dough, Rheology, Texture, Viscoelasticity
Journal
FOOD HYDROCOLLOIDS
Volume 67, Issue -, Pages 189-196
Publisher
Elsevier BV
Online
2017-01-05
DOI
10.1016/j.foodhyd.2016.11.037

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.