Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | may-2011 | A rheological characterisation of mashed potatoes enriched with soy protein isolate | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2014 | Changes in fatty acid profile of mashed potatoes by adding n-3 PUFAs. Effects of freezing and microwave thawing and concentation. | Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | libro |
openAccess | | jul-2010 | Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoes | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | 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 | | 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 | | 2013 | Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis | Álvarez, M. Dolores CSIC ORCID ; Olivares, M. Dolores CSIC; Blanch, Michel; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2010 | Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2013 | Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Jiménez, M. José CSIC; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2012 | Texture perception determined by soy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Olivares, M. Dolores CSIC; Barrios, Laura CSIC ORCID | 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 |