Description

Use of 3D image analysis for studying the salvia hispaica flour effect over fermentation Kinetics of wholemeal dough

Authors

Samuel Verdú Amat, Francisco Vásquez Lara, Eugenio Ivorra Martínez, Antonio José Sánchez Salmerón, José Manuel Barat Baviera, Raúl Grau Meló

Lab

CVAR

Date

04/10/2019

Area

Pubcite

II National & International StudentCongress of Food Science & Technology, Valencia, Pages 508-508