Sfoglia per Soggetto "Quinoa"

Items 1-5 di 5

Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Beltrán, Sagrario; Ronda Balbás, María Felicidad (2019)
Impacto del tratamiento hidrotérmico asistido por microondas de granos de quinoa sobre las propiedades tecno-funcionales de las harinas resultantes

López Alonso, Esther (2021)
Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Muñoz Muñoz, José María ; Ronda Balbás, María Felicidad (2023)
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Lazaridou, Athina; Biliaderis, Costas G.; Ronda Balbás, María Felicidad (2024)
The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Muñoz Muñoz, José María ; Caballero Calvo, Pedro Antonio ; Ronda Balbás, María Felicidad (2025)