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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; Zeleke, Workineh Abebe

; Ronda Balbás, María Felicidad

(2018)

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

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Zeleke, Workineh Abebe

; Villanueva Barrero, Marina

; Ronda Balbás, María Felicidad

(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)

Influence of milling type on tef injera quality

Assefa, Yoseph Legesse; Emire, Shimelis Admassu; Villanueva Barrero, Marina

; Zeleke, Workineh Abebe

; 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)

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)

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)

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)