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Mostrando ítems 1-10 de 57

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Grain products: Traditional and innovative technologies

Gómez Pallarés, Manuel

; Pereira, Eliana (2024)

Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters

Sigüenza Andrés, Teresa

; Mateo, Javier; Rodríguez Nogales, José Manuel

; Gómez Pallarés, Manuel

; Caro Canales, Irma

(2024)

Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification

Bravo Núñez, Ángela

; Golding, Matt; Gómez Pallarés, Manuel

; Matia Merino, Lara (2023)

Can citrus fiber improve the quality of gluten-free breads?

Bugarín Labrador, Raquel; Gómez Pallarés, Manuel

(2023)

Assessing the effect of flour (white or whole-grain) and process (direct or par-baked) on the mycotoxin content of bread in Spain

Gómez Pallarés, Manuel

; Casado, Andrea; Caro Canales, Irma

(2023)

Microbial characterization of discarded breads

Caro Canales, Irma

; Portales Pino, Sara; Gómez Pallarés, Manuel

(2023)

Wasted bread flour as a novel ingredient in cake making

Guerra Oliveira, Priscila; Belorio, Mayara; Gómez Pallarés, Manuel

(2022)

Assessing acerola powder as substitute for ascorbic acid as a bread improver

Franco, María; Belorio, Mayara; Gómez Pallarés, Manuel

(2022)

Effect of psyllium on physical properties, composition and acceptability of whole grain breads

Franco, María; Gómez Pallarés, Manuel

(2022)

Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste

Sigüenza Andrés, Teresa

; Pando Fernández, Valentín

; Gómez Pallarés, Manuel

; Rodríguez Nogales, José Manuel

(2022)

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