• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of UVaDOCCommunitiesBy Issue DateAuthorsSubjectsTitles

    My Account

    Login

    Discover

    Author
    Gómez Pallarés, Manuel (11)
    Martínez Martínez, Mario (4)Roman Rivas, Laura (4)Sahagún Carabaza, Marta (4)Bravo Núñez, Ángela (2)... View MoreDate Issued
    2018 (11)
    Formatoapplication/pdf (11)... View More
    Search 
    •   UVaDOC Home
    • SCIENTIFIC PRODUCTION
    • Departamentos
    • Search
    •   UVaDOC Home
    • SCIENTIFIC PRODUCTION
    • Departamentos
    • Search
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano

    Search

    Show Advanced FiltersHide Advanced Filters

    Filters

    Use filters to refine the search results.

    Now showing items 1-10 of 11

    • Sort Options:
    • Relevance
    • Title Asc
    • Title Desc
    • Issue Date Asc
    • Issue Date Desc
    • Results Per Page:
    • 5
    • 10
    • 20
    • 40
    • 60
    • 80
    • 100
    • 1
    • 2
    Thumbnail

    Influence of protein source on the characteristics of gluten-free layer cakes 

    Sahagún Carabaza, MartaAutoridad UVA; Bravo Núñez, ÁngelaAutoridad UVA; Báscones Ruiz, Guillermo; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Martínez Martínez, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

    Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics 

    Bravo Núñez, ÁngelaAutoridad UVA; Sahagún Carabaza, MartaAutoridad UVA; Martínez, Paula; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

    Influence of protein source on characteristics and quality of gluten-free cookies 

    Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Sahagún Carabaza, MartaAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

    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, ManuelAutoridad UVA (2018)
    Thumbnail

    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, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Roman Rivas, LauraAutoridad UVA; Pico Carbajo, JoanaAutoridad UVA; Merino Antolín, BeatrizAutoridad UVA; Martínez Martínez, MarioAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA (2018)
    Thumbnail

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

    Pico Carbajo, JoanaAutoridad UVA; Antolin Puebla, BeatrizAutoridad UVA; Roman Rivas, LauraAutoridad UVA; Gómez Pallarés, ManuelAutoridad UVA; Bernal del Nozal, JoséAutoridad UVA (2018)
    Thumbnail

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

    Roman Rivas, LauraAutoridad UVA; Prieto Reguilón, Montserrat; Gómez Pallarés, ManuelAutoridad UVA (2018)
    • 1
    • 2

    Universidad de Valladolid

    Powered by MIT's. DSpace software, Version 5.10