Skip navigation

Búsqueda

Iniciar una nueva busqueda
Filtros actuales


Resultados 1-10 de 11.

Hits de ítem:
IconosTítuloAutorAño del DocumentoFormato Mimetype
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
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
Influence_Milling_Tef_Injera_Quality.pdf.jpgInfluence of milling type on tef injera qualityAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina; Abebe, Workineh; Ronda Balbás, Felicidad2018application/pdf
The_effect_of_mechanical_kneading_tef_injera.pdf.jpgThe effect of mechanical kneading and absit preparation difference on tef injera qualityAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe, Workineh; Villanueva Barrero, Marina; Ronda Balbás, Felicidad2018application/pdf
LWT_102018.pdf.jpgImpact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughsVillanueva Barrero, Marina; Pérez Quirce, Sandra; Collar, Concha; Ronda Balbás, Felicidad2018application/pdf
CARP_13949-formato divulgable.pdf.jpgMicrowave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starchesVillanueva Barrero, Marina; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, Felicidad2018application/pdf
Effect_Mill_Type_Mechanical_Kneading_Tef_dough.pdf.jpgEffect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injeraAssefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe, Workineh; Ronda Balbás, Felicidad2018application/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, 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, Felicidad2017application/pdf

Resultados 1-10 de 11.

Comentarios
Universidad de Valladolid
Powered by MIT's. DSpace software, Version 5.5
UVa-STIC