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Resultados 1-10 de 31.

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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
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 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
Impact 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
Microwave 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
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
DOI.pdf.jpgBiophysical features of cereal endosperm that decrease starch bioaccessibilityRomán, Laura; Gómez, Manuel; Li, Chen; Hamaker, Bruce R.; Martínez, Mario M.2017application/pdf
Bizcochos banana madura repositorio.pdf.jpgRipe banana flour as a source of antioxidants in layer and sponge cakesSegundo, Cristina; Román, Laura; Lobo, Manuel; Martínez, Mario M.; Gómez, Manuel2017application/pdf

Resultados 1-10 de 31.

Universidad de Valladolid
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