Publicaciones (219) Publicaciones de Manuel Gomez Pallares

2022

  1. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

    Foods, Vol. 11, Núm. 9

  2. Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

    Foods, Vol. 11, Núm. 12

  3. Effect of sorghum flour properties on gluten-free sponge cake

    Journal of Food Science and Technology, Vol. 59, Núm. 4, pp. 1407-1418

  4. Effects of adding chickpea and chestnut flours to layer cakes

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4840-4846

  5. Effects of particle size in wasted bread flour properties

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4782-4791

  6. Gluten-free bakery products: Ingredients and processes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 189-238

  7. Non-traditional ingredients and processes for the development of grain-based foods

    International Journal of Food Science and Technology

  8. Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High‐Glucose Slurry from Bread Waste

    Foods, Vol. 11, Núm. 12

  9. Wasted bread flour as a novel ingredient in cake making

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4754-4762

2021

  1. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 27, Núm. 8, pp. 693-701