Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology

Publication date: Available online 5 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Manolo Gonzalez, Isabel Reyes, Yazuri Carrera-Tarela, Eduardo Jaime Vernon-Carter, José Alvarez-Ramirez
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research