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Now showing items 1-10 of 48

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Physicochemical properties of native and extruded maize flours in the presence of animal proteins

Bravo Nuñez, Angela; Gómez, Manuel (2019)

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

Matía-Merino, Lara; Prieto, Montse; Román, Laura; Gómez, Manuel (2019)

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo-Núñez, Ángela; Sahagún, Marta; Gómez, Manuel (2019)

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

Bravo-Núñez, Ángela; Pando, Valentín; Gómez, Manuel (2019)

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees

Sahagún, Marta; Gómez, Manuel (2019)

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

Pico, Joana; Reguilón, Montserrat P.; Bernal, José; Gómez, Manuel (2019)

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

Román, Laura; Matia-Merino, Lara; Reguilón, Montserrat P.; Gómez, Manuel (2019)

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Rocha Parra, Andrés Felipe; Sahagún, Marta; Ribotta, Pablo D; Ferrero, Cristina; Gómez, Manuel (2019)

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)

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