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Browsing by Author Díaz, M. Teresa

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closedAccessaccesoRestringido.pdf.jpg2020Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolatesBorderías, A. Javier CSIC ORCID ; Tovar, C. A.; Domínguez-Timón, Fátima; Díaz, M. Teresa; Pedrosa, Mercedes M.; Moreno Conde, Helena María CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2020Comparison of bioactive compounds content and techno-functional properties of pea and bean flours and their protein isolatesPedrosa, Mercedes M.; Varela, Alejandro; Domínguez-Timón, Fátima; Tovar, C. A.; Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Díaz, M. Teresaartículo
openAccess2011Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid contentLópez-López, I.; Cofrades, Susana CSIC ORCID; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2020Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional propertiesMoreno Conde, Helena María CSIC ORCID; Domínguez-Timón, Fátima; Díaz, M. Teresa; Pedrosa, Mercedes M.; Borderías, A. Javier CSIC ORCID ; Tovar, C. A.artículo
openAccessgelaprocess.pdf.jpg2020Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processingMoreno Conde, Helena María CSIC ORCID; Tovar, C. A.; Domínguez-Timón, Fátima; Cano-Baéz, Jorge; Díaz, M. Teresa; Martín Pedrosa, Mercedes; Borderías, A. Javier CSIC ORCID artículo