PROYECTOS NACIONALES
Proiektua 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.
Finantzatzailea:
MEC MINISTERIO DE EDUCACIÓN Y CIENCIA
date_range
Iraupena 2005(e)ko abendua-(a)k 31-(e)tik 2008(e)ko abendua-(a)k 30-(e)ra izan da
(36 months)
Amaitu
euro
71.400,00 EUR
Nazioarteko-arlokoak. Izaera Publikoa-arekin.
Deialdi:
(MEC MINISTERIO DE EDUCACIÓN Y CIENCIA)
Ikertzaileak
(7) proiektuarekin lotutako argitalpenak
Erakutsi urterokoaren araberaArtikulua
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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
-
Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
2014
Journal of Food Engineering
-
Adequacy of wholegrain non-wheat flours for layer cake elaboration
2010
LWT - Food Science and Technology
-
Effect of fibre size on the quality of fibre-enriched layer cakes
2010
LWT - Food Science and Technology
-
Improvement of Quality of Gluten-free Layer Cakes
2009
Food science and technology international = Ciencia y tecnología de alimentos internacional
-
Characterization of cake batters by ultrasound measurements
2008
Journal of Food Engineering
-
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
2007
Journal of Food Engineering