TY  - THES 
A3  - Caballero Calvo, Pedro Antonio
A3  - Martín Diana, Ana Belén
AU  - Gutiérrez de la Fuente, Ángel Luis
PY  - 2024
UR  - https://uvadoc.uva.es/handle/10324/69361
AB  - Gluten-free (GF) staple food products, such as those from baking, are commonly presented with a low nutrient profile and are calorie-dense. The incorporation of nutrient-rich ingredients in the formulas, however, frequently led to physical and sensory...
AB  - Los productos horneados sin gluten (SG) generalmente presentan un alto contenido calórico además de un perfil nutricional pobre. Estrategias como la incorporación de ingredientes de alto valor añadido, sin embargo, suelen alterar el desarrollo...
LA  - eng
KW  - Harina
KW  - High hydrostatic pressure
KW  - Altas presiones hidrostáticas,
KW  - Buckwheat
KW  - Trigo sarraceno
KW  - Rice
KW  - Arroz
KW  - Gluten-free
KW  - Sin gluten
TI  - High hydrostatic pressure as a technological tool for the development of gluten-free flours with improved
M3  - info:eu-repo/semantics/doctoralThesis
DO  - 10.35376/10324/69361
ER  -