Listar DEP42 - Artículos de revista por autor "Sahagún Carabaza, Marta"

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Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level

Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel (2018)
Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo Núñez, Ángela ; Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel (2019)
Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Bravo Núñez, Ángela ; Sahagún Carabaza, Marta ; Martínez, Paula; Gómez Pallarés, Manuel (2018)
Influence of protein source on characteristics and quality of gluten-free cookies

Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel (2018)
Influence of protein source on the characteristics of gluten-free layer cakes

Sahagún Carabaza, Marta ; Bravo Núñez, Ángela ; Báscones Ruiz, Guillermo; Gómez Pallarés, Manuel (2018)
Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states

Roman Rivas, Laura ; Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel ; Martínez Martínez, Mario (2019)
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Rocha Parra, Andrés Felipe; Sahagún Carabaza, Marta ; Ribotta, Pablo D.; Ferrero, Cristina; Gómez Pallarés, Manuel (2019)
The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees

Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel (2019)