| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | 2015 | Acidification of protein-enriched rice starch doughs: effects on breadmaking | Villanueva, Marina; Mauro, Raul R.; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 2020 | Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient | Rico, 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 Belén CSIC | artículo |
| openAccess |  | 27-May-2015 | Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume | Abebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID | artículo |
| openAccess |  | 29-May-2018 | Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs | Villanueva, Marina; Pérez-Quirce, Sandra; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 2015 | Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours | Abebe, Workineh; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 2014 | Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein | Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID | artículo |
| closedAccess |  | 2020 | Optimization of autoclave as a hydrothermal treatment for development of a wheat bran antioxidant ingredient | Rico, 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 Belén CSIC | póster de congreso |
| openAccess |  | 11-Apr-2014 | Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads | Pérez Quirce, Sandra; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 24-Jan-2020 | Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours | Collar, Concha CSIC ORCID; Villanueva, Marina; Ronda, Felicidad | artículo |
| openAccess |  | 2015 | Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach | Ronda, Felicidad; Abebe, Workineh; Pere Quirce, Sandra; Collar, Concha CSIC ORCID | artículo |
| openAccess |  | 17-Aug-2020 | Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality | Villanueva, Marina; Abebe, Workineh; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
