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    Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone por Jamanca Gonzales, Nicodemo Crescencio, Ocrospoma-Dueñas, Robert William, Quintana-Salazar, Norma B., Siche, Raúl, Silva Paz, Reynaldo Justino

    Publicado 2022
    “…This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). …”
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