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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

Pérez Quirce, Sandra; Ronda Balbás, Felicidad; Lazaridou, Athina; Biliaderis, Costas G. (2017)

Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Pérez Quirce, Sandra; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, Felicidad (2017)

Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Segundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M. (2017)

Biophysical features of cereal endosperm that decrease starch bioaccessibility

Román, Laura; Gómez, Manuel; Li, Chen; Hamaker, Bruce R.; Martínez, Mario M. (2017)

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Martínez, Mario M.; Gómez, Manuel (2017)

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román, Laura; Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel (2017)

Ripe banana flour as a source of antioxidants in layer and sponge cakes

Segundo, Cristina; Román, Laura; Lobo, Manuel; Martínez, Mario M.; Gómez, Manuel (2017)

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel (2017)

Evolution of volatile compounds in gluten-free bread: from dough to crumb

Picó, Joana; Martínez, Mario M.; Bernal del Nozal, José

; Gómez, Manuel (2017)

Impact of frozen storage time on the volatile profile of wheat bread crumb

Picó, Joana; Martínez, Mario M.; Bernal del Nozal, José

; Gómez, Manuel (2017)

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