Envíos recientes

Mostrando ítems 206-210 de 295

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Gutierrez De La Fuente, Ángel Luis ; Rico Bargués, Daniel ; Ronda Balbás, María Felicidad ; Martín Diana, Ana Belén; Caballero Calvo, Pedro Antonio (2022)
Impact of the variety of tef [Eragrostis tef (Zucc.) Trotter] on physical, sensorial and nutritional properties of gluten-free breads

Villanueva Barrero, Marina ; Zeleke, Workineh Abebe ; Pérez Quirce, Sandra; Ronda Balbás, María Felicidad (2022)
Techno-functional and gelling properties of acha (fonio) (Digitaria exilis Stapf) flour: a study of its potential as a new gluten-free starch source in industrial applications

Deriu, Aloisa G.; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2022)
Passage performance of technical pool-type fishways for Potamodromous Cyprinids: novel experiences in semiarid environments

Sanz Ronda, Francisco Javier ; Bravo Cordoba, Francisco Javier ; Sánchez Pérez, Ana; García Vega, Ana ; Valbuena Castro, Jorge ; Fernandes Celestino, Leandro; Torralva, Mar; Oliva Paterna, Francisco José (2019)
Effects of adding chickpea and chestnut flours to layer cakes

Gallego Gallego, Cristina ; Belorio, Mayara; Guerra Oliveira, Priscila; Gómez Pallarés, Manuel (2022)