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DEP42 - Artículos de revista 14

Items ordenados por Fecha de envio en orden Descendente: 1 a 14 de 14
IconosTítuloAutorAño del DocumentoFormato Mimetype
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
Inactivation of endogenous rice flour β-glucanase-FBT-2016.pdf.jpgInactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated FlourPérez Quirce, Sandra; Ronda Balbás, Felicidad; Melendre, Carmen; Lazaridou, Athina; Biliaderis, Costas G.2016application/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
DOI.pdf.jpgBiophysical features of cereal endosperm that decrease starch bioaccessibilityRomán, Laura; Gómez, Manuel; Li, Chen; Hamaker, Bruce R.; Martínez, Mario M.2017application/pdf
DOI sin maquetar.pdf.jpgAssessing the rice flour-starch-protein mixtures to produce gluten free sugar-snap cookiesMancebo, Camino M.; Rodríguez, Patricia; Gómez, Manuel2016application/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
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
Amilolisis Total 2.pdf.jpgPhysicochemical modification of native and extruded wheat flours by enzymatic amylolysisMartínez, Mario M.; Pico Carbajo, Joana; Gómez, Manuel2015application/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
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
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
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
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
Staling rice bread.pdf.jpgTexture development in gluten-free breads: Effect of different enzymes and extruded flourMartínez, Mario M.; Marcos, Pablo; Gómez, Manuel2013application/pdf
Items ordenados por Fecha de envio en orden Descendente: 1 a 14 de 14
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