Ingeniería Agrícola y Forestal
Departamento
![Foto de Sandra](/img/nophoto.png)
Sandra
Pérez Quirce
Publicaciones en las que colabora con Sandra Pérez Quirce (14)
2022
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Effect of rice flour ultrafine particle size on β-glucanase inactivation by microwave treatments and pasting properties in treated flours
Bionatura, Vol. 7, Núm. 3
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Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads
Foods, Vol. 11, Núm. 7
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Rheological properties of gluten-free bread doughs and their modification: improve bread quality
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 479-519
2018
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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
LWT, Vol. 96, pp. 446-454
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Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Food Hydrocolloids, Vol. 79, pp. 382-390
2017
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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads
Food and Bioprocess Technology, Vol. 10, Núm. 8, pp. 1412-1421
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Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
LWT - Food Science and Technology, Vol. 82, pp. 446-453
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Mejora nutricional y funcional de panes sin gluten: adición de beta-glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA
Mejora nutricional y funcional de panes sin gluten: adición de beta-glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA
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Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 297-334
2016
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Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour
Food and Bioprocess Technology, Vol. 9, Núm. 9, pp. 1562-1573
2015
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Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
Food Hydrocolloids, Vol. 48, pp. 197-207
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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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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