| Iconos | Título | Autor | Año del Documento | Formato Mimetype |
 | The effect of mechanical kneading and absit preparation difference on tef injera quality | Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe, Workineh; Villanueva Barrero, Marina; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Influence of milling type on tef injera quality | Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina; Abebe, Workineh; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs | Villanueva Barrero, Marina; Pérez Quirce, Sandra; Collar, Concha; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches | Villanueva Barrero, Marina; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization | Román, Laura; de la Cal, Eva; Gómez, Manuel; Martínez, Mario M. | 2018 | application/pdf |
 | Influence of protein source on the characteristics of gluten-free layer cakes | Sahagún, Marta; Bravo, Ángela; Bascones, Guillermo; Gómez, Manuel | 2018 | application/pdf |
 | Extruded flour improves batter pick-up, coating crispness and aroma profile | Román, Laura; Picó, Joana; Antolín, Beatriz; Martínez, Mario M.; Gómez, Manuel | 2018 | application/pdf |
 | Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels | Villanueva Barrero, Marina; Ronda Balbás, Felicidad; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. | 2018 | application/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 doughs | Pérez Quirce, Sandra; Caballero, Pedro A.; Vela, Antonio J.; Villanueva Barrero, Marina; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties | Villanueva Barrero, Marina; Harasym, Joanna; Muñoz, José María; Ronda Balbás, Felicidad | 2018 | application/pdf |
 | Impact of frozen storage time on the volatile profile of wheat bread crumb | Picó, Joana; Martínez, Mario M.; Bernal, José; Gómez, Manuel | 2017 | application/pdf |
 | Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology | Picó, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal, José | 2018 | application/pdf |
 | Evolution of volatile compounds in gluten-free bread: from dough to crumb | Picó, Joana; Martínez, Mario M.; Bernal, José; Gómez, Manuel | 2017 | application/pdf |
 | Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment | Román, Laura; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel | 2017 | application/pdf |
 | Ripe banana flour as a source of antioxidants in layer and sponge cakes | Segundo, Cristina; Román, Laura; Lobo, Manuel; Martínez, Mario M.; Gómez, Manuel | 2017 | application/pdf |
 | Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies | Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel | 2017 | application/pdf |
 | Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening | Mancebo, Camino M.; Martínez, Mario M.; Merino, Cristina; de la Hera, Esther; Gómez, Manuel | 2017 | application/pdf |
 | Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source | Román, Laura; Reguilón, Montserrat P.; Gómez, Manuel | 2018 | application/pdf |
 | Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies | Mancebo, Camino M.; Rodríguez, Patricia; Martínez, Mario M.; Gómez, Manuel | 2018 | application/pdf |
 | Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads | Pérez Quirce, Sandra; Ronda Balbás, Felicidad; Lazaridou, Athina; Biliaderis, Costas G. | 2017 | application/pdf |
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