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Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Segundo, Cristina; Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Martínez Martínez, Mario

(2017)

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2017)

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

Roman Rivas, Laura

; González, Ana; Espina, Teresa; Gómez Pallarés, Manuel

(2017)

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Roman Rivas, Laura

; Martínez Martínez, Mario

; Rosell, Cristina M.; Gómez Pallarés, Manuel

(2017)

Ripe banana flour as a source of antioxidants in layer and sponge cakes

Segundo, Cristina; Roman Rivas, Laura

; Lobo, Manuel; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2017)

Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening

Martínez Mancebo, Camino; Martínez Martínez, Mario

; Merino, Cristina; Hera, Esther de la; Gómez Pallarés, Manuel

(2017)

Biophysical features of cereal endosperm that decrease starch bioaccessibility

Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Li, Chen; Hamaker, Bruce R.; Martínez Martínez, Mario

(2017)

Evolution of volatile compounds in gluten-free bread: from dough to crumb

Pico Carbajo, Joana

; Martínez Martínez, Mario

; Bernal del Nozal, José

; Gómez Pallarés, Manuel

(2017)

Impact of frozen storage time on the volatile profile of wheat bread crumb

Pico Carbajo, Joana

; Martínez Martínez, Mario

; Bernal del Nozal, José

; Gómez Pallarés, Manuel

(2017)