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Article(3)
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Journal of Food Processing and Preservation(1)
Journal of the Science of Food and Agriculture(1)
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Bioquímica(1)
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scopus(3)
Bean starch as ingbkp_redient for gluten-free bread
ArticleAbstract: Commercially available gluten-free breads are of low quality and have a rapid staling during storagePalabras claves:Autores:Cristina M. Rosell, Krupa-Kozak U., Sadowska J., Soral-ŚMietana M.Fuentes:scopusNatural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour
ArticleAbstract: The effects of fermentation on functional properties of lentil flour and rheological properties of dPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates
ArticleAbstract: Lentil (Lens culinaris var vulgaris) flour was naturally fermented for 96 h at various conditions ofPalabras claves:Inositol phosphates, lentil, Natural fermentation, Phytate, Phytic acidAutores:Honke J., Juana Frias, Kozłowska H., Sadowska J., Vidai-Valverde C.Fuentes:scopus