Publicaciones en colaboración con investigadores/as de Aarhus University (3)

2023

  1. Redistribution of surplus bread particles into the food supply chain

    LWT, Vol. 173

2021

  1. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

2020

  1. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

    LWT, Vol. 132