Buscar

Mostrando ítems 1-10 de 34

1
2
3
4

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)

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

Román Rivas, Laura; Matia Merino, Lara; Prieto Reguilón, Montserrat; Gómez Pallarés, Manuel

(2019)

Physically and chemically modified starches as texturisers of low-fat milk gels

Bravo Núñez, Ángela

; Pando Fernández, Valentín

; Gómez Pallarés, Manuel

(2019)

Physicochemical properties of native and extruded maize flours in the presence of animal proteins

Bravo Núñez, Ángela

; Gómez Pallarés, Manuel

(2019)

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)

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)

The Impact of Basil Seed Gum on Native and Pregelatinized Corn Flour and Starch Gel Properties

Matia Merino, Lara; Reguilón, Montserrat P.; Román Rivas, Laura; Gómez Pallarés, Manuel

(2019)

Extruded flour improves batter pick-up, coating crispness and aroma profile

Román Rivas, Laura; Pico Carbajo, Joana; Merino Antolín, Beatriz

; Martínez Martínez, Mario; Gómez Pallarés, Manuel

(2018)

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Pico Carbajo, Joana; Antolín, Beatriz; Román Rivas, Laura; Gómez Pallarés, Manuel

; Bernal del Nozal, José

(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)

1
2
3
4