PEDRO ANTONIO CABALLERO CALVO-rekin lankidetzan egindako argitalpenak (3)

2024

  1. Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

    Food Hydrocolloids, Vol. 149

2023

  1. Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

    Food Hydrocolloids, Vol. 137

  2. Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

    Foods, Vol. 12, Núm. 7