Skip navigation

Búsqueda

Iniciar una nueva busqueda
Filtros actuales


Resultados 1-10 de 13.

Hits de ítem:
IconosTítuloAutorAño del DocumentoFormato Mimetype
Impact of frozen storage.pdf.jpgImpact of frozen storage time on the volatile profile of wheat bread crumbPicó, Joana; Martínez, Mario M.; Bernal, José; Gómez, Manuel2017application/pdf
from dough to crumb.pdf.jpgEvolution of volatile compounds in gluten-free bread: from dough to crumbPicó, Joana; Martínez, Mario M.; Bernal, José; Gómez, Manuel2017application/pdf
Rheological properties of gluten-free bread doughs. Relationship with bread qualityRonda Balbás, Felicidad; Pérez Quirce, Sandra; Villanueva Barrero, Marina2017application/pdf
DOI.pdf.jpgBiophysical features of cereal endosperm that decrease starch bioaccessibilityRomán, Laura; Gómez, Manuel; Li, Chen; Hamaker, Bruce R.; Martínez, Mario M.2017application/pdf
Versión sin maquetar.pdf.jpgMechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakesSegundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M.2017application/pdf
Microestructura GF. DOI.pdf.jpgRheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and bakingMartínez, Mario M.; Gómez, Manuel2017application/pdf
PID_16_17_153_Anexo 3.pdf.jpgPID_16_17_153_AnexosUrbano, Beatriz2017application/xml
Effect of microwave radiation pre-treatment-FBT-2017.pdf.jpgEffect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified BreadsPérez Quirce, Sandra; Ronda Balbás, Felicidad; Lazaridou, Athina; Biliaderis, Costas G.2017application/pdf
Effect of β-glucan MW-dough-bread-starch digestibility-LWT-2017.pdf.jpgEffect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibilityPérez Quirce, Sandra; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, Felicidad2017application/pdf
Enzimas IG V. repositorio.pdf.jpgChanges in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel2017application/pdf

Resultados 1-10 de 13.

Comentarios
Universidad de Valladolid
Powered by MIT's. DSpace software, Version 5.5
UVa-STIC