Showing 1 - 20 results of 24 for search 'Quiles, Amparo', query time: 0.02s Refine Results
  1. 1
    Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability
    artículo biblioteca
    IATA ES


    Saved in:

  2. 2
    Structural changes in biscuits made with cellulose emulsions as fat replacers
    artículo biblioteca
    IATA ES


    Saved in:



  3. 3
    Use of Oleogels to Replace Margarine in Steamed and Baked Buns
    artículo biblioteca
    IATA ES


    Saved in:

  4. 4
    Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas
    póster de congreso biblioteca
    IATA ES


    Saved in:

  5. 5
    Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas
    póster de congreso biblioteca
    IATA ES


    Saved in:

  6. 6
    Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes
    artículo biblioteca
    IATA ES


    Saved in:

  7. 7
    Carotenoides en frutos de persimon (caqui). Efecto de las tecnologías de procesado en su composición y microestructura
    póster de congreso biblioteca
    CIAL ES


    Saved in:


  8. 8
    Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace
    artículo biblioteca
    IATA ES


    Saved in:




  9. 9
    Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food
    artículo biblioteca
    IATA ES


    Saved in:

  10. 10
    High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
    artículo biblioteca
    IATA ES


    Saved in:

  11. 11
    Microwave heating effect on rheology and microstructure of white sauces
    artículo biblioteca
    IATA ES


    Saved in:

  12. 12
    Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion
    artículo biblioteca
    IATA ES


    Saved in:



  13. 13
    Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
    artículo biblioteca
    IATA ES


    Saved in:

  14. 14
    Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage
    artículo biblioteca
    CIAL ES


    Saved in:





  15. 15
    Comparison of different indirect approaches to design edible oleogels based on cellulose ethers
    artículo biblioteca
    IATA ES


    Saved in:



  16. 16
    Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid
    artículo biblioteca
    IATA ES


    Saved in:

  17. 17
    New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study
    artículo biblioteca
    IATA ES


    Saved in:

  18. 18
    Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage
    artículo biblioteca
    IATA ES


    Saved in:



  19. 19
    Eating quality of 'Flor de Invierno' pears: Chemical and structural aspects
    artículo biblioteca
    IATA ES


    Saved in:

  20. 20
    Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step
    artículo biblioteca
    IATA ES


    Saved in:

Search Tools: Get RSS Feed — Email this Search