ListarIMTF - Contribuciones a congresos científicos por tema "Temperature influence"
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A comparative rheological study of amaranth, wheat and chickpea doughs
Santos-Raez, Isidro Maria
; Rubio-Merino, Julia; Rubio-Hernandez, Francisco Jose; Gomez-Merino, Ana Isabel; Arjona-Escudero, Jose Luis; Serrano Martín, Noelia; Medina Jiménez, Lucía; Martín Salvador, Dario; Lara Sánchez, Luis; Guijarro Chirosa, Pedro[et al.] (2019-10-02)
Legume flours due to their nutritional benefits (e.g., high levels of proteins, fiber, complex carbohydrates, micronutrients and vitamins) are ideal ingredients for improving the nutritional value of bread and bakery ...