| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2016 | Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties | Herranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fuentes, Raúl CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2017 | Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Guerrero, Gonzalo CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2016 | Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients | Jiménez, M. José CSIC; Tárrega, Amparo CSIC ORCID; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2013 | Effect of high pressure treatment on thermal and rheological properties of chickpea (Cicer arietinum L.) flour dispersions and pastes | Canet, Wenceslao CSIC; Fuentes, Raúl CSIC; Olivares, M. Dolores CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| openAccess |  | 2020 | Effect of high-pressure processing on rheological, textural, and structural properties of chickpea gels | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC | capítulo de libro |
| openAccess |  | sep-2013 | Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess | | 2015 | Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC | artículo |
| closedAccess |  | 2015 | FORMULATION DEVELOPMENT OF A NEW CHICKPEA GEL USING RESPONSE SURFACE METHODOLOGY AND INSTRUMENTAL AND SENSORY DATA | Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fuentes, Raúl CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2017 | Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties | Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Fuentes, Raúl CSIC; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2016 | Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry | Álvarez, M. Dolores CSIC ORCID ; Cuesta, Francisco Javier CSIC; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 26-mar-2014 | Thermorheological characteristics of chickpea flour slurry as affected by moisture content | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Olivares, M. Dolores CSIC; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC | artículo |
