المؤلفون: Martínez, Mario M., Pico, Joana, Gómez, Manuel

المصدر: Martínez , M M , Pico , J & Gómez , M 2015 , ' Effect of different polyols on wheat and maize starches paste and gel properties ' , Food Hydrocolloids , vol. 44 , pp. 81-85 . https://doi.org/10.1016/j.foodhyd.2014.09.011Test

مصطلحات موضوعية: Gel texture, Pasting properties, Polyols, Rheology, Starch

العلاقة: https://pure.au.dk/portal/en/publications/3888537c-1af1-4a80-91e6-47b2aade1bdeTest

الإتاحة: https://doi.org/10.1016/j.foodhyd.2014.09.011Test
https://pure.au.dk/portal/en/publications/3888537c-1af1-4a80-91e6-47b2aade1bdeTest
http://www.scopus.com/inward/record.url?scp=84934875304&partnerID=8YFLogxKTest

المؤلفون: Pico, Joana, Martínez, Mario M., Martín, M. Teresa, Gómez, Manuel

المصدر: Pico , J , Martínez , M M , Martín , M T & Gómez , M 2015 , ' Quantification of sugars in wheat flours with an HPAEC-PAD method ' , Food Chemistry , vol. 173 , pp. 674-681 . https://doi.org/10.1016/j.foodchem.2014.10.103Test

مصطلحات موضوعية: HPAEC-PAD, Saccharification, Sugars, Wheat flour

العلاقة: https://pure.au.dk/portal/en/publications/4490a549-c1af-4ce6-8c9b-633ce503499aTest

الإتاحة: https://doi.org/10.1016/j.foodchem.2014.10.103Test
https://pure.au.dk/portal/en/publications/4490a549-c1af-4ce6-8c9b-633ce503499aTest
http://www.scopus.com/inward/record.url?scp=84911446225&partnerID=8YFLogxKTest

المؤلفون: Román, Laura, Santos, Isabel, Martínez, Mario M., Gómez, Manuel

المصدر: Román , L , Santos , I , Martínez , M M & Gómez , M 2015 , ' Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality ' , Journal of Food Science and Technology , vol. 52 , no. 12 , pp. 8188-8195 . https://doi.org/10.1007/s13197-015-1909-xTest

مصطلحات موضوعية: Acceptability, Emulsifier, Extruded flour, Layer cake, Reduced fat

العلاقة: https://pure.au.dk/portal/en/publications/7ecb098f-fa50-49e1-8ba1-b790897caac9Test

الإتاحة: https://doi.org/10.1007/s13197-015-1909-xTest
https://pure.au.dk/portal/en/publications/7ecb098f-fa50-49e1-8ba1-b790897caac9Test
http://www.scopus.com/inward/record.url?scp=84947488651&partnerID=8YFLogxKTest

المؤلفون: Mancebo, Camino M., Merino, Cristina, Martínez, Mario M., Gómez, Manuel

المصدر: Mancebo , C M , Merino , C , Martínez , M M & Gómez , M 2015 , ' Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality ' , Journal of Food Science and Technology , vol. 52 , no. 10 , pp. 6323-6333 . https://doi.org/10.1007/s13197-015-1769-4Test

مصطلحات موضوعية: Gluten-free bread, Maize starch, Mixture design, Rheology, Rice flour, Wheat starch

العلاقة: https://pure.au.dk/portal/en/publications/cb761cc5-da72-48b2-aa2e-41ceb2863e0cTest

الإتاحة: https://doi.org/10.1007/s13197-015-1769-4Test
https://pure.au.dk/portal/en/publications/cb761cc5-da72-48b2-aa2e-41ceb2863e0cTest
http://www.scopus.com/inward/record.url?scp=84942200257&partnerID=8YFLogxKTest

المؤلفون: Pico, Joana, Martínez, Mario M.

المصدر: Current Pharmaceutical Design; September 2019, Vol. 25 Issue: 32 p3418-3433, 16p

المؤلفون: Martínez, Mario M., Díaz, Álvaro, Gómez, Manuel

المصدر: Martínez , M M , Díaz , Á & Gómez , M 2014 , ' Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making ' , Journal of Food Engineering , vol. 142 , pp. 49-56 . https://doi.org/10.1016/j.jfoodeng.2014.06.020Test

مصطلحات موضوعية: Fibre, Gluten-free bread, Microstructure, Rheology

العلاقة: https://pure.au.dk/portal/en/publications/3a3d619f-e189-4292-b926-42bc10a150dfTest

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2014.06.020Test
https://pure.au.dk/portal/en/publications/3a3d619f-e189-4292-b926-42bc10a150dfTest
http://www.scopus.com/inward/record.url?scp=84903560036&partnerID=8YFLogxKTest

المؤلفون: Martínez, Mario M., Marcos, Pablo, Gómez, Manuel

المصدر: Martínez , M M , Marcos , P & Gómez , M 2013 , ' Texture Development in Gluten-Free Breads : Effect of Different Enzymes and Extruded Flour ' , Journal of Texture Studies , vol. 44 , no. 6 , pp. 480-489 . https://doi.org/10.1111/jtxs.12037Test

مصطلحات موضوعية: Amylase, Lipase, Pre-gelatinized flour, Rice bread, Staling

العلاقة: https://pure.au.dk/portal/en/publications/89ae7bb7-ec36-4a6c-b187-bd4f7a2e19dcTest

الإتاحة: https://doi.org/10.1111/jtxs.12037Test
https://pure.au.dk/portal/en/publications/89ae7bb7-ec36-4a6c-b187-bd4f7a2e19dcTest
http://www.scopus.com/inward/record.url?scp=84888433985&partnerID=8YFLogxKTest

المؤلفون: Mancebo, Camino M., Martínez, Mario M., Merino, Cristina, de la Hera, Esther, Gómez, Manuel

المصدر: Journal of Texture Studies; Dec2017, Vol. 48 Issue 6, p597-606, 10p

مصطلحات موضوعية: GLUTEN-free foods, BREAD, HYDRATION, EDIBLE fats & oils, DOUGH, RHEOLOGY, RESPONSE surfaces (Statistics)

المؤلفون: Steffolani, Maria Eugenia, Martinez, Mario M., Leon, Alberto Edel, Gómez, Manuel

مصطلحات موضوعية: Bread, Chia, Hydration, Mucilage, Rheology, https://purl.org/becyt/ford/2.11Test, https://purl.org/becyt/ford/2Test

وصف الملف: application/pdf

العلاقة: info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814008457Test; http://hdl.handle.net/11336/37812Test; Steffolani, Maria Eugenia; Martinez, Mario M.; Leon, Alberto Edel; Gómez, Manuel; Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads; Elsevier Science; LWT - Food Science and Technology; 61; 2; 5-2015; 401-406; CONICET Digital; CONICET

الإتاحة: https://doi.org/10.1016/j.lwt.2014.12.056Test
http://hdl.handle.net/11336/37812Test

المؤلفون: Martínez, Mario M., Marcos, Pablo, Gómez, Manuel

المصدر: Journal of Texture Studies; Dec2013, Vol. 44 Issue 6, p480-489, 10p

مصطلحات موضوعية: FOOD texture, BREAD, GLUTEN-free foods, ENZYMES in food, FLOUR, MASTICATION