Publikationen, an denen er mitarbeitet Ainhoa Vicente Fernandez (5)
2024
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Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Food Hydrocolloids, Vol. 149
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Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Food Hydrocolloids, Vol. 155
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Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Food Hydrocolloids, Vol. 150
2023
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Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
Food Hydrocolloids, Vol. 137
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Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
Foods, Vol. 12, Núm. 7