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Browsing by Author Ronda, Felicidad

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Showing results 1 to 11 of 11
RightsPreviewIssue DateTitleAuthor(s)Type
openAccessEFRT240 2015.pdf.jpg2015Acidification of protein-enriched rice starch doughs: effects on breadmakingVillanueva, Marina; Mauro, Raul R.; Collar, Concha CSIC ORCID; Ronda, Felicidadartículo
openAccessapplingredi.pdf.jpg2020Application of autoclave treatment for development of a natural wheat bran antioxidant ingredientRico, Daniel; Villaverde, Adriana; Martínez Villaluenga, Cristina CSIC ORCID ; Gutierrez, Angel; Caballero, Pedro Antonio; Ronda, Felicidad; Peñas, Elena CSIC ORCID ; Frías, Juana CSIC ORCID ; Martín Diana, Ana Belénartículo
openAccessEFRT 241 2015.pdf.jpg27-May-2015Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volumeAbebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCIDartículo
openAccessLWT2018-Collar.pdf.jpg29-May-2018Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughsVillanueva, Marina; Pérez-Quirce, Sandra; Collar, Concha CSIC ORCID; Ronda, Felicidadartículo
openAccessCP 115 2015.pdf.jpg2015Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef floursAbebe, Workineh; Collar, Concha CSIC ORCID; Ronda, Felicidadartículo
openAccessLWT59 2014.pdf.jpg2014Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous proteinRonda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2020Optimization of autoclave as a hydrothermal treatment for development of a wheat bran antioxidant ingredientRico, Daniel; Villaverde, Adriana; Martínez Villaluenga, Cristina CSIC ORCID ; Gutiérrez, A. L.; Caballero, Pedro Antonio; Ronda, Felicidad; Peñas, Elena CSIC ORCID ; Frías, Juana CSIC ORCID ; Martín Diana, Ana Belénpóster de congreso
openAccessnIJFST 49 2014 .pdf.jpg11-Apr-2014Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breadsPérez Quirce, Sandra; Collar, Concha CSIC ORCID; Ronda, Felicidadartículo
openAccessFABT2020-Collar.pdf.jpg24-Jan-2020Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite FloursCollar, Concha CSIC ORCID; Villanueva, Marina; Ronda, Felicidadartículo
openAccessJCS64 2015.pdf.jpg2015Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approachRonda, Felicidad; Abebe, Workineh; Pere Quirce, Sandra; Collar, Concha CSIC ORCIDartículo
openAccessLWT2020-Villanueva.pdf.jpg17-Aug-2020Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread qualityVillanueva, Marina; Abebe, Workineh; Collar, Concha CSIC ORCID; Ronda, Felicidadartículo