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Resultados 1-10 de 14.

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IconosTítuloAutorAño del DocumentoFormato Mimetype
Staling rice bread.pdf.jpgTexture development in gluten-free breads: Effect of different enzymes and extruded flourMartínez, Mario M.; Marcos, Pablo; Gómez, Manuel2013application/pdf
Amilolisis Total 2.pdf.jpgPhysicochemical modification of native and extruded wheat flours by enzymatic amylolysisMartínez, Mario M.; Pico Carbajo, Joana; Gómez, Manuel2015application/pdf
Modification of wheat flour functionality and digestibility.pdf.jpgModification of wheat flour functionality and digestibility through different extrusion conditionsMartínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel2014application/pdf
extruded rice flour breads.pdf.jpgInfluence of the addition of extruded flours on rice bread qualityMartínez, Mario M.; Oliete, Bonastre; Román, Laura; Gómez, Manuel2014application/pdf
Effect of different extrusion treatments and particle size.pdf.jpgEffect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice flourMartínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel2014application/pdf
Hydrocolloids-extruded flours.pdf.jpgInfluence of marine hydrocolloids on extruded and native wheat flour pastes and gelsMartínez, Mario M.; Macias, Ana K.; Belorio, Mayara L.; Gómez, Manuel2014application/pdf
Effect of extruded flours addition on dough rheology and bread quality.pdf.jpgEffect of the addition of extruded wheat flours on dough rheology and bread qualityMartínez, Mario; Oliete, Bonastre; Gómez, Manuel2013application/pdf
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

Resultados 1-10 de 14.

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Universidad de Valladolid
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