Publicacions en què col·labora amb VALENTIN PANDO FERNANDEZ (7)

2022

  1. Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste

    Foods, Vol. 11, Núm. 12

2019

  1. Physically and chemically modified starches as texturisers of low-fat milk gels

    International Dairy Journal, Vol. 92, pp. 21-27

2011

  1. Rheological study of layer cake batters made with soybean protein isolate and different starch sources

    Journal of Food Engineering, Vol. 102, Núm. 3, pp. 272-277

2010

  1. Modeling of texture evolution of cakes during storage

    Journal of Texture Studies, Vol. 41, Núm. 1, pp. 17-33

2008

  1. Effect of fermentation conditions on bread staling kinetics

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1379-1387

  2. Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 3, pp. 259-269

  3. Studies on cake quality made of wheat-chickpea flour blends

    LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1701-1709