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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)

The Impact of Basil Seed Gum on Native and Pregelatinized Corn Flour and Starch Gel Properties

Matia Merino, Lara; Reguilón, Montserrat P.; Román Rivas, Laura; Gómez Pallarés, Manuel

(2019)

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

Román Rivas, Laura; Matia Merino, Lara; Prieto Reguilón, Montserrat; Gómez Pallarés, Manuel

(2019)

Physically and chemically modified starches as texturisers of low-fat milk gels

Bravo Núñez, Ángela

; Pando Fernández, Valentín

; 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)

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Martínez Martínez, Mario; Gómez Pallarés, Manuel

(2018)

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

Román Rivas, Laura; Gómez Pallarés, Manuel

; Hamaker, Bruce R.; Martínez Martínez, Mario (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)

Extruded flour improves batter pick-up, coating crispness and aroma profile

Román Rivas, Laura; Pico Carbajo, Joana; Merino Antolín, Beatriz

; Martínez Martínez, Mario; Gómez Pallarés, Manuel

(2018)

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