Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Guénaelle Leray"'
Autor:
S. Chevallier, Clément Catanéo, Guénaelle Leray, Marion Guilloux, Carole Prost, Alain Le Bail, Laurent Lethuaut
Publikováno v:
Journal of Texture Studies. 44:397-408
The aim of this study was to understand the impact of salt granulometry and the method of incorporation on the saltiness and texture perception of model pizza dough formulated without fat. Three salt granulometries and three methods of incorporation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a05f67780fa2c4d7dd1ec7f67b2fa354
https://doi.org/10.1111/jtxs.12029
https://doi.org/10.1111/jtxs.12029
Autor:
Alain Le-Bail, Nesrin Hesso, Emna Besbes, Guénaelle Leray, Chevallier, S., Vanessa Jury, Catherine Loisel, Jean-Yves Monteau, Delphine Quéveau, Patricia Le-Bail
Publikováno v:
Euro Food Water
Euro Food Water, May 2016, Louvain, Belgium
HAL
Euro Food Water, May 2016, Louvain, Belgium
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f48e6341b26c636efa914c4b91455a43
https://hal.archives-ouvertes.fr/hal-01669309
https://hal.archives-ouvertes.fr/hal-01669309
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩
Journal of Food Engineering, Elsevier, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩
International audience; Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, −18 °C and −30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::159a1420dbc61094b0c2fa4e411dd18a
https://doi.org/10.1016/j.jfoodeng.2010.03.029
https://doi.org/10.1016/j.jfoodeng.2010.03.029