BEATRIZ ANTOLIN PUEBLA-rekin lankidetzan egindako argitalpenak (3)

2019

  1. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

    European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766

2018

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

    Food Research International, Vol. 106, pp. 686-695

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

    Food Chemistry, Vol. 260, pp. 106-114