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European Food Research and Technology(1)
Food Hydrocolloids(1)
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Journal of the Science of Food and Agriculture(1)
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scopus(4)
Establishing 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:scopusUnderstanding 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:scopus