Author Results for "Baixauli, Raquel"

Baixauli, Raquel
Fiszman, Susana
Salvador, Ana
Sanz Taberner, Teresa
Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
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Tárrega, Amparo
Calvo, Carlos
Laguna Cruañes, Laura
Varela, Paula
Clavé, Pere

Showing 1 - 20 results of 31 for search '"Baixauli, Raquel"', query time: 0.05s Refine Results
  1. 1
    Influencia de la adición de un ingrediente funcional en la calidad de un producto de bollería. Aspectos reológicos y texturales y su relación con la aceptación sensorial
    by Baixauli, Raquel
    Published 2007
    tesis doctoral biblioteca
    IATA ES


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  2. 2
    How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
    by Baixauli, Raquel, Salvador, Ana
    Published 2008-10
    artículo biblioteca
    IATA ES


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  3. 3
    Acceptability of muffins with resistant starch (RS)
    artículo biblioteca
    IATA ES


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  4. 4
    Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
    artículo biblioteca
    IATA ES


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  5. 5
    Textural and colour changes during storage of muffins containing resistant starch
    by Baixauli, Raquel, Salvador, Ana, Fiszman, Susana
    Published 2007-06-18
    póster de congreso biblioteca
    IATA ES


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  6. 6
    Acceptability of muffins with resistant starch
    by Baixauli, Raquel, Salvador, Ana, Fiszman, Susana
    Published 2007-05-16
    póster de congreso biblioteca
    IATA ES


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  7. 7
    Influence of addition of resistant starch on the rheological properties of a bakery product batter
    by Baixauli, Raquel, Salvador, Ana, Fiszman, Susana
    Published 2004-09-09
    póster de congreso biblioteca
    IATA ES


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  8. 8
    Influence of the dosing process on the rheological properties of american muffin batters
    by Baixauli, Raquel, Salvador, Ana, Fiszman, Susana
    Published 2005-06-20
    comunicación de congreso biblioteca
    IATA ES


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  9. 9
    Influencia de la adición de almidón resistente en las propiedades reológicas y de textura de un producto de bollería
    by Baixauli, Raquel, Salvador, Ana, Fiszman, Susana
    Published 2004-05-17
    póster de congreso biblioteca
    IATA ES


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  10. 10
    Sensory shelf life of "Flor de Invierno" pears. Influence of controlled atmosphere refrigerated storage
    póster de congreso biblioteca
    IATA ES


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  11. 11
    Effect of oil degradation during frying on the color of fried, battered squid rings
    artículo biblioteca
    IATA ES


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  12. 12
    Effect of salt and sugar concentration on the rheological properties of locust bean gum
    póster de congreso biblioteca
    IATA ES


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  13. 13
    Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings
    artículo biblioteca
    IATA ES


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  14. 14
    How fibre information influence the consume intention of muffins
    póster de congreso biblioteca
    IATA ES


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  15. 15
    Influence of the addition of ressistant starch on the sensory properties of and American muffin-type bakery product
    póster de congreso biblioteca
    IATA ES


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  16. 16
    Foaming purees as a strategy to modify oral processing time
    artículo de revisión biblioteca
    IATA ES


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  17. 17
    Rheological properties of dextrins added to a batter formulation to enhance textural properties
    póster de congreso biblioteca
    IATA ES


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  18. 18
    Distinctive sensory features introduced by resistant starch in baked products
    artículo biblioteca
    IATA ES


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  19. 19
    Effect of addition of dried egg on the rheologial properties of a batter formulation
    póster de congreso biblioteca
    IATA ES


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  20. 20
    Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods
    artículo biblioteca
    IATA ES


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