Publicacións nas que colabora con Ainhoa Vicente Fernandez (5)
2024
-
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Food Hydrocolloids, Vol. 149
-
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Food Hydrocolloids, Vol. 155
-
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Food Hydrocolloids, Vol. 150
2023
-
Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
Food Hydrocolloids, Vol. 137
-
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