Publications in collaboration with researchers from Instituto de Salud Carlos III (2)

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