المؤلفون: De Angelis, Davide, Vurro, Francesca, Santamaría, María, Garzón, Raquel, Rosell, Cristina M., Summo, Carmine, Pasqualone, Antonella

المساهمون: European Commission, orcid, #NODATA#

مصطلحات موضوعية: Air classification, Bakery products, Legume protein, Mixture design, Pasting properties, Ensure healthy lives and promote well-being for all at all ages

العلاقة: LWT; Publisher's version; https://doi.org/10.1016/j.lwt.2023.114873Test; Sí; LWT 182: 114873 (2023); http://hdl.handle.net/10261/310821Test; 2-s2.0-85160209045; https://api.elsevier.com/content/abstract/scopus_id/85160209045Test

الإتاحة: https://doi.org/10.1016/j.lwt.2023.114873Test
http://hdl.handle.net/10261/310821Test
https://api.elsevier.com/content/abstract/scopus_id/85160209045Test

المؤلفون: Selma Gracia, Raquel, Laparra, José Moisés, Haros, Monika

المساهمون: Ministerio de Economía y Competitividad (España), Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo, Generalitat Valenciana

مصطلحات موضوعية: Glycogen storage disease, Maize starch, Thermal and pasting properties, In vitro digestion, Quinoa starch

العلاقة: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-1-R; Postprint; https://doi.org/10.1016/j.foodhyd.2020.105687Test; Sí; Food Hydrocolloids 103: 105687 (2020); http://hdl.handle.net/10261/201359Test; http://dx.doi.org/10.13039/501100003329Test; http://dx.doi.org/10.13039/501100003359Test

الإتاحة: https://doi.org/10.1016/j.foodhyd.2020.105687Test
https://doi.org/10.13039/501100003329Test
https://doi.org/10.13039/501100003359Test
http://hdl.handle.net/10261/201359Test

المؤلفون: Ballester Sánchez, Jaime, Yalcin, E., Fernández-Espinar, María Teresa, Haros, Monika

المساهمون: Ministerio de Economía y Competitividad (España), Generalitat Valenciana

مصطلحات موضوعية: Quinoa, Bread characteristics, Protein profile, Thermal parameters, Pasting properties

العلاقة: Postprint; https://doi.org/10.1007/s00217-019-03265-5Test; Sí; European Food Research and Technology 245 (8): 1571-1582 (2019); http://hdl.handle.net/10261/180629Test; http://dx.doi.org/10.13039/501100003359Test; http://dx.doi.org/10.13039/501100003329Test

الإتاحة: https://doi.org/10.1007/s00217-019-03265-5Test
https://doi.org/10.13039/501100003359Test
https://doi.org/10.13039/501100003329Test
http://hdl.handle.net/10261/180629Test

المؤلفون: Ballester Sánchez, Jaime, Gil, José Vicente, Fernández-Espinar, María Teresa, Haros, Monika

المساهمون: Ministerio de Economía, Industria y Competitividad (España), Generalitat Valenciana

مصطلحات موضوعية: Quinoa, Wet-milling, Steeping, Starch recovery, Starch quality, Thermal and pasting properties

العلاقة: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-1-R; Postprint; https://doi.org/10.1016/j.foodhyd.2018.11.053Test; Sí; Food Hydrocolloids 89: 837-843 (2019); http://hdl.handle.net/10261/180599Test; http://dx.doi.org/10.13039/501100010198Test; http://dx.doi.org/10.13039/501100003359Test

الإتاحة: https://doi.org/10.1016/j.foodhyd.2018.11.053Test
https://doi.org/10.13039/501100010198Test
https://doi.org/10.13039/501100003359Test
http://hdl.handle.net/10261/180599Test

المؤلفون: Durá, Ángela, Rosell, Cristina M.

المساهمون: Ministerio de Economía y Competitividad (España), Generalitat Valenciana, European Commission

مصطلحات موضوعية: Starch, Enzymatic modification, Pasting properties, Cyclodextrin, Glycosyltransferase

العلاقة: Postprint; http://dx.doi.org/10.1016/j.ijbiomac.2016.03.012Test; Sí; International Journal of Biological Macromolecules 87:466-472 (2016); http://hdl.handle.net/10261/132245Test; http://dx.doi.org/10.13039/501100003329Test; http://dx.doi.org/10.13039/501100003359Test; http://dx.doi.org/10.13039/501100000780Test

الإتاحة: https://doi.org/10.1016/j.ijbiomac.2016.03.012Test
https://doi.org/10.13039/501100003329Test
https://doi.org/10.13039/501100003359Test
https://doi.org/10.13039/501100000780Test
http://hdl.handle.net/10261/132245Test

المؤلفون: Angelidis,Georgios, Protonotariou, Styliani, Mandala, Ioanna, Rosell, Cristina M.

المساهمون: European Science Foundation, Consejo Superior de Investigaciones Científicas (España), Generalitat Valenciana

مصطلحات موضوعية: Jet milling, Wheat flour, Starch hydrolysis, Pasting properties, Thermal parameters

العلاقة: Postprint; http://dx.doi.org/10.1007/s13197-015-1990-1Test; Sí; Journal of Food Science and Technology 53: 784-791 (2016); http://hdl.handle.net/10261/127661Test; http://dx.doi.org/10.13039/501100000782Test; http://dx.doi.org/10.13039/501100003339Test; http://dx.doi.org/10.13039/501100003359Test

الإتاحة: https://doi.org/10.1007/s13197-015-1990-1Test
https://doi.org/10.13039/501100000782Test
https://doi.org/10.13039/501100003339Test
https://doi.org/10.13039/501100003359Test
http://hdl.handle.net/10261/127661Test

المؤلفون: Martínez, Mario M., Rosell, Cristina M., Gómez, Manuel

مصطلحات موضوعية: Wheat flour, Pasting properties, Enzymatic hydrolysis, Hydration, Extrusion, Thermal properties

العلاقة: Journal of Food Engineering 143: 74- 79 (2014); http://hdl.handle.net/10261/110813Test

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2014.06.035Test
http://hdl.handle.net/10261/110813Test

المؤلفون: Agudelo, Alejandra, Varela, Paula, Sanz Taberner, Teresa, Fiszman, Susana

المساهمون: Universidad Politécnica de Valencia, Ministerio de Ciencia e Innovación (España)

مصطلحات موضوعية: Tapioca starch, Pectin, Fruit fillings, Rheology, Pasting properties, Texture, Syneresis

العلاقة: http://dx.doi.org/10.1016/j.foodhyd.2013.06.004Test; Sí; e-issn: 1873-7137; Food Hydrocolloids 35: 297-304 (2014); http://hdl.handle.net/10261/333823Test

الإتاحة: https://doi.org/10.1016/j.foodhyd.2013.06.004Test
http://hdl.handle.net/10261/333823Test

المؤلفون: Arocas, Amparo, Sanz Taberner, Teresa, Hernández-Carrión, M., Hernando, Isabel, Fiszman, Susana

المساهمون: Ministerio de Ciencia e Innovación (España)

مصطلحات موضوعية: Gelatinization, Microstructure, Pasting properties, Rheology, Starch, White sauce

العلاقة: http://dx.doi.org/10.1007/s00217-010-1289-4Test; Sí; e-issn: 1438-2385; European Food Research and Technology 231: 395-405 (2010); http://hdl.handle.net/10261/333293Test

الإتاحة: https://doi.org/10.1007/s00217-010-1289-4Test
http://hdl.handle.net/10261/333293Test

المؤلفون: Arocas, Amparo, Sanz Taberner, Teresa, Fiszman, Susana

المساهمون: Ministerio de Ciencia e Innovación (España), Ministerio de Educación y Ciencia (España)

مصطلحات موضوعية: Hydrocolloids, Locust bean gum, Native starch, Pasting properties, Rheology, Syneresis, White sauce, Xanthan gum

العلاقة: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MEC//AGL2006-11653-C02-01/ES/USO DE HIDROCOLOIDES EN LA OPTIMIZACION DE ALIMENTOS PRECOCINADOS PARA HORNOS DE MICROONDAS. IMPACTO SOBRE LA REOLOGIA, TEXTURA Y PROPIEDADES SENSORIALES/; http://dx.doi.org/10.1016/j.foodhyd.2009.08.001Test; Sí; e-issn: 1873-7137; Food Hydrocolloids 23(8): 2478-2484 (2009); http://hdl.handle.net/10261/333613Test

الإتاحة: https://doi.org/10.1016/j.foodhyd.2009.08.001Test
http://hdl.handle.net/10261/333613Test