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    AuthorGómez Pallarés, Manuel (11)Ronda Balbás, María Felicidad (8)Villanueva Barrero, Marina (7)Martínez Martínez, Mario (5)Román Rivas, Laura (5)... View MoreDate Issued
    2018 (20)
    Formatoapplication/pdf (20)... View More
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    •   UVaDOC Home
    • SCIENTIFIC PRODUCTION
    • Departamentos
    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
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    •   UVaDOC Home
    • SCIENTIFIC PRODUCTION
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    • Dpto. Ingeniería Agrícola y Forestal
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    Thumbnail

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

    Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Román Rivas, Laura; Gómez Pallarés, ManuelAutoridad UVA; Hamaker, Bruce R.; Martínez Martínez, Mario (2018)
    Thumbnail

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

    Martínez Martínez, Mario; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Bravo Núñez, ÁngelaAutoridad UVA; Sahagún Carabaza, MartaAutoridad UVA; Martínez, Paula; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

    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)
    Thumbnail

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

    Román Rivas, Laura; Reguilón, Montserrat P.; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

    Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs 

    Villanueva Barrero, Marina; Pérez Quirce, Sandra; Collar Esteve, Concepción; Ronda Balbás, María FelicidadAutoridad UVA (2018)
    Thumbnail

    Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera 

    Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe Zeleke, Workineh; Ronda Balbás, María FelicidadAutoridad UVA (2018)
    Thumbnail

    Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches 

    Villanueva Barrero, Marina; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, María FelicidadAutoridad UVA (2018)
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