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DEP42 - Artículos de revista 42

Items ordenados por Fecha de envio en orden Descendente: 1 a 20 de 42
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IconosTítuloAutorAño del DocumentoFormato Mimetype
BSG Repositorio.pdf.jpgThe Impact of Basil Seed Gum on Native and Pregelatinized Corn Flour and Starch Gel PropertiesMatía-Merino, Lara; Prieto, Montse; Román, Laura; Gómez, Manuel2019application/pdf
Article Banana Breads Repositorio.pdf.jpgBanana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumbRomán, Laura; Gómez, Manuel; Hamaker, Bruce R.; Martínez, Mario M.2018application/pdf
Rocha Parra_ IJFT_2018 Repositorio.pdf.jpgEffect of the particle size of pear pomace on the quality of enriched layer and sponge cakesRocha Parra, Andrés Felipe; Belorio, Mayara; Ribotta, Pablo D.; Ferrero, Cristina; Gómez, Manuel2018application/pdf
Physicochemical properties flours-proteins. Repositorio.pdf.jpgPhysicochemical properties of native and extruded maize flours in the presence of animal proteinsBravo Nuñez, Angela; Gómez, Manuel2019application/pdf
GFB protein. Repositorio.pdf.jpgAssessing influence of protein source on characteristics of gluten-free breads optimising their hydration levelSahagún, Marta; Gómez, Manuel2018application/pdf
Manuscript JFST. Repositorio.pdf.jpgInfluence of protein source on characteristics and quality of gluten-free cookiesSahagún, Marta; Gómez, Manuel2018application/pdf
Articulo galletas gluten hidrolizado. Repositorio.pdf.jpgIncorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristicsBravo Nuñez, Angela; Sahagún, Marta; Martínez, Paula; Gómez, Manuel2018application/pdf
Fruit by-products review. Repositorio.pdf.jpgFruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foodsMartínez, Mario M.; Gómez, Manuel2018application/pdf
Effect_Mill_Type_Mechanical_Kneading_Tef_dough.pdf.jpgEffect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injeraAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe, Workineh; Ronda Balbás, Felicidad2018application/pdf
The_effect_of_mechanical_kneading_tef_injera.pdf.jpgThe effect of mechanical kneading and absit preparation difference on tef injera qualityAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe, Workineh; Villanueva Barrero, Marina; Ronda Balbás, Felicidad2018application/pdf
Influence_Milling_Tef_Injera_Quality.pdf.jpgInfluence of milling type on tef injera qualityAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina; Abebe, Workineh; Ronda Balbás, Felicidad2018application/pdf
LWT_102018.pdf.jpgImpact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughsVillanueva Barrero, Marina; Pérez Quirce, Sandra; Collar, Concha; Ronda Balbás, Felicidad2018application/pdf
CARP_13949-formato divulgable.pdf.jpgMicrowave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starchesVillanueva Barrero, Marina; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, Felicidad2018application/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
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
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