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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccesscomparimuffinbatt.pdf.jpg2017A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin battersHerranz, Beatriz  ; Cuesta, Francisco Javier; Canet, Wenceslao ; Álvarez, M. Dolores  Capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2002A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steamingÁlvarez, M. Dolores  ; Canet, Wenceslao Artículo
openAccessFOOD.CHEM.2.pdf.jpgmay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao Artículo
FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao ; Álvarez, M. Dolores  ; Luna, Pilar ; Fernández, Cristina; Tortosa, M. E.Artículo
closedAccessaccesoRestringido.pdf.jpg2014Changes in fatty acid profile of mashed potatoes by adding n-3 PUFAs. Effects of freezing and microwave thawing and concentation.Olivares, M. Dolores ; Canet, Wenceslao ; Álvarez, M. Dolores  Libro
closedAccessaccesoRestringido.pdf.jpg2013Chapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative MethodologiesJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  Capítulo de libro
openAccesscharcsensoproper.pdf.jpg2016Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores  Artículo
openAccessSpanisHumus.pdf.jpg2017Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structureÁlvarez, M. Dolores  ; Fuentes, Raúl ; Guerrero, Gonzalo; Canet, Wenceslao Artículo
closedAccessaccesoRestringido.pdf.jpg2000Characterization of the frying process of fresh and blanched potato strips using response surface methodologyÁlvarez, M. Dolores  ; Morillo,M. J.; Canet, Wenceslao Artículo
openAccessComparative.Characterization.Dietary.pdf.jpgjul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao Artículo
closedAccessaccesoRestringido.pdf.jpg1987Comparison of several blanching methods on the texture and ascorbic acid of frozen potatoesCanet, Wenceslao ; Hill, Margaret A.Artículo
openAccess2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao ; Álvarez, M. Dolores  ; Fernández, Cristina; Luna, Pilar Artículo
openAccess1988Conservación frigorífica de plátano canario (Musa cavendishii, var. enana) en atmósferas de muy bajo nivel de etilenoPlaza, José L. de la ; Alique, Rafael ; Merodio, Carmen  ; Canet, Wenceslao ; Calvo, M. L.Artículo
openAccessconsumchickeffe.pdf.jpg2016Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredientsJiménez, M. José ; Tárrega, Amparo ; Fuentes, Raúl ; Canet, Wenceslao ; Álvarez, M. Dolores  Artículo
openAccesscorneheoproper.pdf.jpg2017Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Álvarez, M. Dolores  Artículo
closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2013Descriptive Sensory Analysis of Food: Conventional versus Innovative MethodologiesJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  Capítulo de libro
closedAccessaccesoRestringido.pdf.jpg1988Determination of the moisture content of some fruits and vegetables by microwave heatingCanet, Wenceslao Artículo
closedAccessaccesoRestringido.pdf.jpg2015Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw CycleJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  Capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2012Dynamic rheology and sensory properties determined by inulin/extra virgin olive oil blends in mashed potatoes: Effects of hydrocolloids addition and freeze/thawJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  Capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2013Dynamic viscoelastic behavior vegetable-based infant pureesÁlvarez, M. Dolores  ; Canet, Wenceslao Artículo