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  Physically and chemically modified starches as texturisers of low-fat milk gels 

  Bravo-Núñez, Ángela; Pando, Valentín; Gómez, Manuel (2019)
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  The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees 

  Sahagún, Marta; Gómez, Manuel (2019)
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  Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach 

  Bravo-Núñez, Ángela; Sahagún, Marta; Gómez, Manuel (2019)
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  Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads 

  Pico, Joana; Reguilón, Montserrat P.; Bernal, José; Gómez, Manuel (2019)
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  Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels 

  Román, Laura; Matia-Merino, Lara; Reguilón, Montserrat P.; Gómez, Manuel (2019)

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