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Mostrando ítems 1-10 de 11

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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)

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

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)

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

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2018)

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Rocha Parra, Andrés Felipe; Belorio, Mayara; Ribotta, Pablo D.; Ferrero, Cristina; Gómez Pallarés, Manuel

(2018)

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

Martínez Mancebo, Camino; Rodríguez, Patricia; Martínez Martínez, Mario

; Gómez Pallarés, Manuel

(2018)

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

Roman 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

; Antolin Puebla, Beatriz

; Roman Rivas, Laura

; Gómez Pallarés, Manuel

; Bernal del Nozal, José

(2018)

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Roman Rivas, Laura

; Prieto Reguilón, Montserrat; Gómez Pallarés, Manuel

(2018)

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