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Now showing items 1-7 of 7

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Rocha Parra, Andrés Felipe; Sahagún Carabaza, Marta

; Ribotta, Pablo D.; Ferrero, Cristina; Gómez Pallarés, Manuel

(2019)

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo Núñez, Ángela

; Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2019)

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2019)

Influence of protein source on characteristics and quality of gluten-free cookies

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2018)

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Bravo Núñez, Ángela

; Sahagún Carabaza, Marta

; Martínez, Paula; Gómez Pallarés, Manuel

(2018)

Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2018)

Influence of protein source on the characteristics of gluten-free layer cakes

Sahagún Carabaza, Marta

; Bravo Núñez, Ángela

; Báscones Ruiz, Guillermo; Gómez Pallarés, Manuel

(2018)