Buscar

Mostrando ítems 1-4 de 4

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Villanueva Barrero, Marina

; Harasym, Joanna; Muñoz Muñoz, José María

; Ronda Balbás, María Felicidad

(2019)

Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches

Acevedo, Belén A.; Villanueva Barrero, Marina

; Chaves, María G.; Avanza, María V.; Ronda Balbás, María Felicidad

(2019)

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)

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico Bargués, Daniel

; Ronda Balbás, María Felicidad

; Villanueva Barrero, Marina

; Pérez Montero, Carolina; Martín Diana, Ana Belén (2019)