PEDRO ANTONIO
CABALLERO CALVO
PROFESORES TITULARES DE UNIVERSIDAD
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (7)
2024
2007
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Bread quality and dough rheology of enzyme-supplemented wheat flour
European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53
2006
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Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
Food Chemistry, Vol. 99, Núm. 2, pp. 408-415
2005
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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100
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Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430
2004
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Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150