Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Altamirano Fortoul"'
Modulation of the physico-chemical and functional properties of bread by applying surface treatments
Publikováno v:
Riunet.
El pan es un alimento de gran consumo desde la antigüedad, obtenido de un proceso de panificación dinámico. Una de las innovaciones de mayor éxito en panificación ha sido el pan parcialmente cocido obtenido por la tecnología de panificación in
Externí odkaz:
http://hdl.handle.net/10251/33398
Publikováno v:
In Journal of Food Engineering October 2015 163:25-31
Publikováno v:
In Food Hydrocolloids October 2012 29(1):166-174
Publikováno v:
In Journal of Food Engineering January 2012 108(1):128-134
Publikováno v:
In LWT - Food Science and Technology 2011 44(3):631-636
Publikováno v:
In LWT - Food Science and Technology 2010 43(1):12-19
Autor:
Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M Rosell, Francisco Barro
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e90898 (2014)
Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is co
Externí odkaz:
https://doaj.org/article/7eec8c9ff01b49a2bb147242a0c34ac0
Publikováno v:
Mujeres en la Ciencia Biología
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5349954ccd5dbf073e684a986f6d5b66
https://doi.org/10.35429/h.2020.9.130.147
https://doi.org/10.35429/h.2020.9.130.147
Publikováno v:
Journal of Texture Studies. Apr2013, Vol. 44 Issue 2, p85-94. 10p. 1 Diagram, 2 Charts, 4 Graphs.
Autor:
Zabdiel Orlando, Flores Alvarado, Teodocio Dolores, Mazas, Pérez Gloria, Guerrero, Zaydi Anaí, Acosta Chí, Velásquez Israel, Álvarez, Rossana, Altamirano-Fortoul
Publikováno v:
Congreso Internacional de Investigacion Academia Journals; 2019, Vol. 11 Issue 6, p650-656, 7p