Listar por tema "Bread"
Mostrando ítems 1-3 de 3
-
Desarrollo de un snack de pan incorporando harina de Alphitobius diaperinus
(2018) Trabajo Fin de Grado/Gradu Amaierako Lana
Los insectos comestibles se presentan como una fuente de proteínas prometedora para satisfacer las necesidades de la creciente población mundial debido a sus interesantes perfiles nutricionales y a que ... -
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product
Cabello Olmo, Miriam
; Krishnan, Padmanaban G.; Araña Ciordia, Miriam ; Oneca, María ; Díaz, Jesús Vicente; Barajas Vélez, Miguel Ángel ; Rovai, Maristela (MDPI, 2023)
Artículo / Artikulua
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley ... -
Efectos de la ozonización del agua sobre propiedades de masas y pan
(2015) Trabajo Fin de Máster/Master Amaierako Lana
The aim of this study was to determine the effect of ozone in doughs and breads made with ozonated water. Different treatments were analyzed, control with an improver that included ascorbic acid (CM), control without ...
