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Artículo para repositorio. Rebozados.pdf.jpgExtruded flour improves batter pick-up, coating crispness and aroma profileRomán, Laura; Picó, Joana; Antolín, Beatriz; Martínez, Mario M.; Gómez, Manuel2018application/pdf
Manuscript JFST. Repositorio.pdf.jpgInfluence of protein source on characteristics and quality of gluten-free cookiesSahagún, Marta; Gómez, Manuel2018application/pdf
Fruit by-products review. Repositorio.pdf.jpgFruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foodsMartínez, Mario M.; Gómez, Manuel2018application/pdf
Article Banana Breads Repositorio.pdf.jpgBanana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumbRomán, Laura; Gómez, Manuel; Hamaker, Bruce R.; Martínez, Mario M.2018application/pdf
Articulo galletas gluten hidrolizado. Repositorio.pdf.jpgIncorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristicsBravo Nuñez, Angela; Sahagún, Marta; Martínez, Paula; Gómez, Manuel2018application/pdf
gluten-free bread crusts.pdf.jpgAnalysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodologyPicó, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal, José2018application/pdf
Microwave absorption capacity of rice flour-JFE-2018.pdf.jpgMicrowave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric propertiesVillanueva Barrero, Marina; Harasym, Joanna; Muñoz, José María; Ronda Balbás, Felicidad2018application/pdf
GFB protein. Repositorio.pdf.jpgAssessing influence of protein source on characteristics of gluten-free breads optimising their hydration levelSahagún, Marta; Gómez, Manuel2018application/pdf
Impact of yeast and fungi-FH-2018.pdf.jpgImpact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughsPérez Quirce, Sandra; Caballero, Pedro A.; Vela, Antonio J.; Villanueva Barrero, Marina; Ronda Balbás, Felicidad2018application/pdf
Impact of acidification and protein fortification on thermal properties-FH-2018.pdf.jpgImpact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gelsVillanueva Barrero, Marina; Ronda Balbás, Felicidad; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G.2018application/pdf

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University of Valladolid
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