Joanna Paulina Harasym Harasym-rekin lankidetzan egindako argitalpenak (4)

2023

  1. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

    Foods, Vol. 12, Núm. 14

2019

  1. Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

    Food Hydrocolloids, Vol. 90, pp. 472-481

2018

  1. Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

    Journal of Food Engineering, Vol. 224, pp. 156-164

  2. Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

    Carbohydrate Polymers, Vol. 201, pp. 374-381