Instituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2021

  1. Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

    LWT, Vol. 135

2020

  1. Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours

    Food and Bioprocess Technology, Vol. 13, Núm. 3, pp. 475-487

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

2015

  1. Acidification of protein-enriched rice starch doughs: effects on breadmaking

    European Food Research and Technology, Vol. 240, Núm. 4, pp. 783-794

  2. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

    European Food Research and Technology, Vol. 241, Núm. 4, pp. 469-478

2014

  1. Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 12-20