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    AuthorGómez Pallarés, Manuel (34)Martínez Martínez, Mario (20)Ronda Balbás, María Felicidad (16)Román Rivas, Laura (13)Villanueva Barrero, Marina (12)... View MoreDate Issued2021 (1)2019 (12)2018 (20)2017 (11)2016 (2)2015 (1)2014 (4)2013 (2)Formatoapplication/pdf (53)... View More
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    DEP42 - Artículos de revista 
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    • DEP42 - Artículos de revista
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    • DEP42 - Artículos de revista
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    DEP42 - Artículos de revista

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      Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality 

      Villanueva Barrero, Marina; Abebe Zeleke, Workineh; Collar Esteve, Concepción; Ronda Balbás, María FelicidadAutoridad UVA (2021)
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      Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance 

      Villanueva Barrero, Marina; Harasym, Joanna; Muñoz Muñoz, José MaríaAutoridad UVA; Ronda Balbás, María FelicidadAutoridad UVA (2019)
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      Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties 

      García Solaesa, ÁngelaAutoridad UVA; Villanueva Barrero, Marina; Beltrán, Sagrario; Ronda Balbás, María FelicidadAutoridad UVA (2019)
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      Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches 

      Acevedo, Belén A.; Villanueva Barrero, Marina; Chaves, María G.; Avanza, María V.; Ronda Balbás, María FelicidadAutoridad UVA (2019)
    • Thumbnail

      Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours 

      Rico, Daniel; Ronda Balbás, María FelicidadAutoridad UVA; Villanueva Barrero, Marina; Pérez Montero, Carolina; Martín Diana, Ana Belén (2019)

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