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Versión sin maquetar.pdf.jpgMechanically 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 cakesSegundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M.2017application/pdf
Microestructura GF. DOI.pdf.jpgRheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and bakingMartínez, Mario M.; Gómez, Manuel2017application/pdf
DOI.pdf.jpgBiophysical features of cereal endosperm that decrease starch bioaccessibilityRomán, Laura; Gómez, Manuel; Li, Chen; Hamaker, Bruce R.; Martínez, Mario M.2017application/pdf
Effect of microwave radiation pre-treatment-FBT-2017.pdf.jpgEffect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified BreadsPérez Quirce, Sandra; Ronda Balbás, María Felicidad; Lazaridou, Athina; Biliaderis, Costas G.2017application/pdf
Effect of β-glucan MW-dough-bread-starch digestibility-LWT-2017.pdf.jpgEffect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibilityPérez Quirce, Sandra; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, María Felicidad2017application/pdf

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