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scopus(5)
Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopusEffect of germination on physico-chemical properties of lentil starch and its components
ArticleAbstract: The effect of germination on starch composition and its physico-chemical characteristics in Lens culPalabras claves:amylopectin, Amylose, germination, lentil, starchAutores:Fornal J., Juana Frias, Ring S.G., Vidal‐Valverde C.Fuentes:scopusMicrostructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment
ArticleAbstract: Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300-50Palabras claves:Cowpea, germination, High pressure, Microstructure, Protein, starchAutores:Błaszczak W., Doblado R., Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusStructural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopus