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DEP42 - Artículos de revista 29

Items ordenados por Fecha de envio en orden Descendente: 1 a 20 de 29
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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
GFC protein Vrepositorio.pdf.jpgInfluence of protein source on the characteristics of gluten-free layer cakesSahagún, Marta; Bravo, Ángela; Bascones, Guillermo; Gómez, Manuel2018application/pdf
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
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
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
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
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
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
Enzimas IG V. repositorio.pdf.jpgChanges in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel2017application/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
Carob flour Repositorio.pdf.jpgDegree of roasting of carob flour affecting the properties of gluten-free cakes and cookiesRomán, Laura; González, Ana; Espina, Teresa; Gómez, Manuel2017application/pdf
GFB aceite y agua. Repositorio.pdf.jpgRelationship between dough rheology and quality characteristics of rice based breads with oil or shorteningMancebo, Camino M.; Martínez, Mario M.; Merino, Cristina; de la Hera, Esther; Gómez, Manuel2017application/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
Effect of microwave radiation pre-treatment-FBT-2017.pdf.jpgEffect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified BreadsPérez Quirce, Sandra; Ronda Balbás, Felicidad; Lazaridou, Athina; Biliaderis, Costas G.2017application/pdf
Inactivation of endogenous rice flour β-glucanase-FBT-2016.pdf.jpgInactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated FlourPérez Quirce, Sandra; Ronda Balbás, Felicidad; Melendre, Carmen; Lazaridou, Athina; Biliaderis, Costas G.2016application/pdf
Effect of β-glucan MW-dough-bread-starch digestibility-LWT-2017.pdf.jpgEffect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibilityPérez Quirce, Sandra; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, Felicidad2017application/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
DOI sin maquetar.pdf.jpgAssessing the rice flour-starch-protein mixtures to produce gluten free sugar-snap cookiesMancebo, Camino M.; Rodríguez, Patricia; Gómez, Manuel2016application/pdf
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