MARINA
VILLANUEVA BARRERO
PROFESOR AYUDANTE DOCTOR
Sandra
Pérez Quirce
Publicaciones en las que colabora con Sandra Pérez Quirce (5)
2022
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Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads
Foods, Vol. 11, Núm. 7
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Rheological properties of gluten-free bread doughs and their modification: improve bread quality
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 479-519
2018
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Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
LWT, Vol. 96, pp. 446-454
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Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Food Hydrocolloids, Vol. 79, pp. 382-390
2017
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Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 297-334