MARIA FELICIDAD
RONDA BALBAS
CATEDRATICOS DE UNIVERSIDAD
University College Cork
Cork, IrlandaPublicacións en colaboración con investigadores/as de University College Cork (3)
2014
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Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
Journal of Food Engineering, Vol. 131, pp. 116-123
2011
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Staling of fresh and frozen gluten-free bread
Journal of Cereal Science, Vol. 53, Núm. 3, pp. 340-346
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Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
Journal of Cereal Science, Vol. 53, Núm. 1, pp. 97-103