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Lista de obras de Concha Collar

Acidification of protein-enriched rice starch doughs: effects on breadmaking

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

article published in 2009

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

artículo científico publicado en 2014

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.

artículo científico publicado en 2014

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.

artículo científico publicado en 2014

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

article published in 2014

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

artículo científico publicado en 2016

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking

artículo científico publicado en 2011

Regulation of acetic acid production by homo- and heterofermentative lactobacilli in whole-wheat sour-doughs.

artículo científico

Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

artículo científico publicado en 2017

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

artículo científico publicado en 2015

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Techno-functional and nutritional performance of commercial breads available in Europe.

artículo científico publicado en 2016

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