Author Results for "Benavent Gil, Yaiza"

Rosell, Cristina M.
Benavent Gil, Yaiza
Ministerio de Economía y Competitividad (España)
Calle, Jehannara
Aleixandre, Andrea
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Benavent-Gil, Yaiza
European Commission
Gómez, Manuel
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)

Showing 1 - 16 results of 16 for search '"Benavent Gil, Yaiza"', query time: 0.05s Refine Results
  1. 1
    Performance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes
    by Benavent Gil, Yaiza, Rosell, Cristina M.
    Published 2017-10-05
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  2. 2
    Comparison of porous starches obtained from different enzyme types and levels
    by Benavent Gil, Yaiza, Rosell, Cristina M.
    Published 2016-10-17
    artículo biblioteca
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  3. 3
    Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes
    by Benavent Gil, Yaiza, Rosell, Cristina M.
    Published 2017-05-19
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  4. 4
    Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
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  5. 5
    Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
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  6. 6
    Inulin enrichment of gluten free breads: Interaction between inulin and yeast
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  7. 7
    Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization
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  8. 8
    Understanding CGTase action through the relationship between starch structure and cyclodextrin formation
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  9. 9
    Thermal stabilization of probiotics by adsorption onto porous starches
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  10. 10
    Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
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  11. 11
    Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
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  12. 12
    Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
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  13. 13
    Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
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  14. 14
    In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
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  15. 15
    Quantifying the surface properties of enzymatically-made porous starches
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  16. 16
    Genome structure reveals the diversity of mating mechanisms in Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids, and the genomic instability that promotes phenotypic diversity
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