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scopus(4)
Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
ArticleAbstract: The search of proteins that could act as both structural agents and nutritional enhancers in glutenPalabras claves:bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusEvaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusInsects as ingbkp_redients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
ArticleAbstract: Due to a rising demand for proteins, food industry is considering new alternative protein sources thPalabras claves:bread, Dough, flour, Insects, proteins, rheologyAutores:Cristina M. Rosell, Garzón R., González C.M.Fuentes:scopusRice flour breads
Book PartAbstract: Rice is usually consumed as cooked rice. However, the rice milling produces a large number of brokenPalabras claves:bread, Enzymes, Gluten, hydrocolloids, Physical treatments, proteins, RiceAutores:Benavent-Gil Y., Cristina M. Rosell, Garzón R.Fuentes:scopus