PROYECTOS NACIONALES
Project AGL2005-05192-C04-02 MEJORA DE LA RED DE GLUTEN Y CREACIÓN DE ESTRUCTUR
MEJORA DE LA RED DE GLUTEN Y CREACIÓN DE ESTRUCTURAS ANÁLOGAS MEDIANTE LA INTERACCIÓN DE PROTEINAS, HIDRATOS DE CARBONO Y ENZIMAS.
date_range
Duration: from 31 December 2005 to 30 December 2008
(36 months)
Finished
euro
71,400.00 EUR
Of National scope. With a Public character.
Researchers
Publications related to the project
Show by yearArticle
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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
2018
LWT
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Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
2014
Journal of Food Engineering
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Adequacy of wholegrain non-wheat flours for layer cake elaboration
2010
LWT - Food Science and Technology
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Effect of fibre size on the quality of fibre-enriched layer cakes
2010
LWT - Food Science and Technology
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Improvement of Quality of Gluten-free Layer Cakes
2009
Food science and technology international = Ciencia y tecnología de alimentos internacional
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Characterization of cake batters by ultrasound measurements
2008
Journal of Food Engineering
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
2007
Journal of Food Engineering