TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Oliete, Bonastre
AU  - Gómez Pallarés, Manuel
PY  - 2013
UR  - http://uvadoc.uva.es/handle/10324/5725
AB  - Extruded wheat flours, due to their increased water absorption capacity, constitute an opportunity to increase bread output in bakery production. However extrusion may modify dough and bread characteristics. The aim of this study was to investigate...
LA  - spa
PB  - Elsevier
KW  - tratamiento hidrotérmico
KW  - harina de trigo
KW  - reología
KW  - rendimiento panadero
TI  - Effect of the addition of extruded wheat flours on dough rheology and bread quality
ER  -