Publicaciones en colaboración con investigadores/as de University College Cork (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

2011

  1. Staling of fresh and frozen gluten-free bread

    Journal of Cereal Science, Vol. 53, Núm. 3, pp. 340-346

  2. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

    Journal of Cereal Science, Vol. 53, Núm. 1, pp. 97-103