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

Sahagún, Marta; Gómez, Manuel (2018)

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

Sahagún, Marta; Gómez, Manuel (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)

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

Martínez, Mario M.; Gómez, Manuel (2018)

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

Román, Laura; Gómez, Manuel; Hamaker, Bruce R.; Martínez, Mario M. (2018)

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

Bravo Nuñez, Angela; Sahagún, Marta; Martínez, Paula; Gómez, Manuel (2018)

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

Román, Laura; Picó, Joana; Antolín, Beatriz; Martínez, Mario M.; Gómez, Manuel (2018)

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

Mancebo, Camino M.; Rodríguez, Patricia; Martínez, Mario M.; Gómez, Manuel (2018)

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

Román, Laura; Reguilón, Montserrat P.; 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)

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