LAURA
ROMAN RIVAS
POSDOCTORAL RAMÓN Y CAJAL
BEATRIZ
ANTOLIN PUEBLA
Investigadora en el periodo 2019-2023
Publicaciones en las que colabora con BEATRIZ ANTOLIN PUEBLA (3)
2019
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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
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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
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Extruded flour improves batter pick-up, coating crispness and aroma profile
Food Chemistry, Vol. 260, pp. 106-114