Sandra Pérez Quirce-rekin lankidetzan egindako argitalpenak (5)

2022

  1. 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

  2. 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

  1. 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

  2. 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

  1. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

    Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 297-334