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Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. (2018)

Impact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

Pérez Quirce, Sandra; Caballero Calvo, Pedro Antonio

; Vela Corona, Antonio José

; Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

(2018)

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva Barrero, Marina; Harasym, Joanna; Muñoz Muñoz, José María

; Ronda Balbás, María Felicidad

(2018)

The effect of mechanical kneading and absit preparation difference on tef injera quality

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe Zeleke, Workineh; Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

(2018)

Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

Villanueva Barrero, Marina; Pérez Quirce, Sandra; Collar Esteve, Concepción; Ronda Balbás, María Felicidad

(2018)

Effect of mill type and mechanical kneading conditions on fermentation kinetics of tef dough during injera making and phytate to mineral molar ratio of injera

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Abebe Zeleke, Workineh; Ronda Balbás, María Felicidad

(2018)

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Villanueva Barrero, Marina; Lamo Santamaría, Beatriz de; Harasym, Joanna; Ronda Balbás, María Felicidad

(2018)

Influence of milling type on tef injera quality

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina; Abebe Zeleke, Workineh; Ronda Balbás, María Felicidad

(2018)