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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)

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)

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

Picó, Joana; Reguilón, Montserrat P.; Bernal del Nozal, José

; Gómez, Manuel (2019)

Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

García Solaesa, Ángela

; Villanueva Barrero, Marina; Beltrán, Sagrario; Ronda Balbás, María Felicidad

(2019)

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico, Daniel; Ronda Balbás, María Felicidad

; Villanueva Barrero, Marina; Pérez Montero, Carolina; Martín-Diana, Ana Belén (2019)

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