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Food chemistry, 2019-01, Vol.271, p.309-317
2019
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Journal of food engineering, 2012-08, Vol.111 (4), p.590-597
2012
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Food hydrocolloids, 2009-03, Vol.23 (2), p.306-313
2009
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Food chemistry, 2020-12, Vol.333, p.127464-127464, Article 127464
2020
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Food chemistry, 2016-02, Vol.192, p.950-957
2016
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Food hydrocolloids, 2004-03, Vol.18 (2), p.305-313
2004
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Food and bioprocess technology, 2021-02, Vol.14 (2), p.324-333
2021
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Food chemistry, 2009-02, Vol.112 (3), p.664-670
2009
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Food and bioprocess technology, 2018-05, Vol.11 (5), p.953-965
2018
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Food and bioproducts processing, 2020-11, Vol.124, p.469-477
2020
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Food hydrocolloids, 2005, Vol.19 (1), p.93-99
2005
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Journal of cereal science, 2008-11, Vol.48 (3), p.775-780
2008
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Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
2018
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Grasas y aceites (Sevilla), 2020-06, Vol.71 (2), p.360-e360
2020
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Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures
2007
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Cogent food & agriculture, 2016-12, Vol.2 (1)
2016
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International journal of food properties, 2012-09, Vol.15 (5), p.1054-1068
2012
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Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.913-918
2001
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Cereal chemistry, 2006-05, Vol.83 (3), p.243-249
2006
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Grasas y aceites (Sevilla), 2017-10, Vol.68 (4), p.216-e216
2017
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Powder technology, 2015-01, Vol.270, p.271-277
2015
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Journal of food engineering, 2023-01, Vol.337, p.111218, Article 111218
2023
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Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2634-2638
2000
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Journal of medicinal food, 2003, Vol.6 (4), p.397-399
2003
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Experimental agriculture, 2006-07, Vol.42 (3), p.311-322
2006
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