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Artículo para repositorio. Rebozados.pdf.jpgExtruded flour improves batter pick-up, coating crispness and aroma profileRomán, Laura; Picó, Joana; Antolín, Beatriz; Martínez, Mario M.; Gómez, Manuel2018application/pdf
gluten-free bread crusts.pdf.jpgAnalysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodologyPicó, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal, José2018application/pdf
GFC protein Vrepositorio.pdf.jpgInfluence of protein source on the characteristics of gluten-free layer cakesSahagún, Marta; Bravo, Ángela; Bascones, Guillermo; Gómez, Manuel2018application/pdf
Article Vrepositorio.pdf.jpgSpecific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilizationRomán, Laura; de la Cal, Eva; Gómez, Manuel; Martínez, Mario M.2018application/pdf
Galletas fibras repositorio.pdf.jpgEffect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookiesMancebo, Camino M.; Rodríguez, Patricia; Martínez, Mario M.; Gómez, Manuel2018application/pdf
Salsas extruidas V repositorio.pdf.jpgPhysicochemical characteristics of sauce model systems: Influence of particle size and extruded flour sourceRomán, Laura; Reguilón, Montserrat P.; Gómez, Manuel2018application/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
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
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

Resultados 1-10 de 23.

Universidad de Valladolid
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