Matos M.E.
5
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2012 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2015 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 2 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Bioquímica | 1 |
| Alimentación y bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 4 |
| Sanz T. | 1 |
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Publicaciones del autor
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance
ReviewAbstract: In the last decade the development of gluten-free foodstuffs has attracted great attention as a resuPalabras claves:bread, Dough, Gluten-free, nutrition, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopusQuality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics
ArticleAbstract: The design of gluten-free bread-like products involves the study of gluten-free dough rheology and tPalabras claves:Bread quality, Dough behaviour, Gluten-free, Rice flour, Wheat freeAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopusRelationship between instrumental parameters and sensory characteristics in gluten-free breads
ArticleAbstract: Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheaPalabras claves:bread, Crumb, Gluten-free, Quality, Sensory characteristicsAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopusEstablishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ArticleAbstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched prPalabras claves:Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flourAutores:Cristina M. Rosell, Matos M.E., Sanz T.Fuentes:scopus