Universitat Rovira i Virgili-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2014

  1. Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

    Journal of Food Engineering, Vol. 131, pp. 116-123

2012

  1. High insoluble fibre content increases in vitro starch digestibility in partially baked breads

    International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 8, pp. 971-977

2010

  1. Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake

    International Journal of Food Sciences and Nutrition, Vol. 61, Núm. 6, pp. 624-629