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Resultados 1-10 de 34.

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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
Impact of acidification and protein fortification on thermal properties-FH-2018.pdf.jpgImpact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gelsVillanueva Barrero, Marina; Ronda Balbás, Felicidad; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G.2018application/pdf
Microwave absorption capacity of rice flour-JFE-2018.pdf.jpgMicrowave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric propertiesVillanueva Barrero, Marina; Harasym, Joanna; Muñoz, José María; Ronda Balbás, Felicidad2018application/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
Impact of yeast and fungi-FH-2018.pdf.jpgImpact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughsPérez Quirce, Sandra; Caballero, Pedro A.; Vela, Antonio J.; Villanueva Barrero, Marina; Ronda Balbás, Felicidad2018application/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
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
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
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

Resultados 1-10 de 34.

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