Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

by Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

by Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA
Published 2016-01-01

Thermosensitive Bioadhesive Hydrogels Based on Poly(<i>N</i>-isopropylacrilamide) and Poly(methyl vinyl ether-<i>alt</i>-maleic anhydride) for the Controlled Release of Metronidazo...

by Ana V. Torres-Figueroa, Cinthia J. Pérez-Martínez, J. Carmelo Encinas, Silvia Burruel-Ibarra, María I. Silvas-García, Alejandro M. García Alegría, Teresa del Castillo-Castro
Published 2021-08-01