INSTITUTO DE BIOECONOMÍA
Instituto
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Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (17)
2024
2021
2020
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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
2015
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Acidification of protein-enriched rice starch doughs: effects on breadmaking
European Food Research and Technology, Vol. 240, Núm. 4, pp. 783-794
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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
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Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
Carbohydrate Polymers, Vol. 115, pp. 260-268
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Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach
Journal of Cereal Science, Vol. 64, pp. 139-146
2014
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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
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Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads
International Journal of Food Science and Technology, Vol. 49, Núm. 5, pp. 1375-1382
2013
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Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
Food Hydrocolloids, Vol. 32, Núm. 2, pp. 252-262
2007
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Bread quality and dough rheology of enzyme-supplemented wheat flour
European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53
2006
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Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
Food Chemistry, Vol. 99, Núm. 2, pp. 408-415
2005
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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour
Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100
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Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430
2004
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Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality
European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150