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Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Martínez Mancebo, Camino; Rodríguez, Patricia; Martínez Martínez, Mario; Gómez Pallarés, Manuel

(2018)

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román, Laura; Reguilón, Montserrat P.; Gómez, Manuel (2018)

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

Román, Laura; Gómez Pallarés, Manuel

; Hamaker, Bruce R.; Martínez Martínez, Mario (2018)

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Rocha Parra, Andrés Felipe; Belorio, Mayara; Ribotta, Pablo D.; Ferrero, Cristina; Gómez, Manuel (2018)

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Villanueva Barrero, Marina; Ronda Balbás, Felicidad; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. (2018)

Impact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

Pérez Quirce, Sandra; Caballero Calvo, Pedro Antonio

; Vela Corona, Antonio José

; Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

(2018)

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva Barrero, Marina; Harasym, Joanna; Muñoz, José María; Ronda Balbás, Felicidad (2018)

Influence of milling type on tef injera quality

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina; Abebe Zeleke, Workineh; Ronda Balbás, Felicidad (2018)

Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization

Román Rivas, Laura; Cal Núñez, Eva de la; Gómez Pallarés, Manuel

; Martínez Martínez, Mario (2018)

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Picó, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal del Nozal, José

(2018)

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