Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source von Román, Laura, Reguilón, Montserrat P., Gómez, Manuel

Volltext

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads von Pico, Joana, Reguilón, Montserrat P., Bernal, José, Gómez, Manuel

Volltext

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels von Román, Laura, Matia-Merino, Lara, Reguilón, Montserrat P., Gómez, Manuel

Volltext

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads von Roman, Laura, Reguilon, Montserrat P., Gomez, Manuel, Martinez, Mario M.

Volltext

The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling von Roman, Laura, Reguilon, Montserrat P., Martinez, Mario M., Gomez, Manuel

Volltext