about
Improving gluten-free bread quality by enrichment with acidic food additives.Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.Acidification of protein-enriched rice starch doughs: effects on breadmakingEffect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristicsEffect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volumeSuitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approachInfluence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous proteinSignificance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breadsImpact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approachProlonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bakeMultivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat2-Acetyl-1,3-cyclopentanedione–oxovanadium(IV) complexes. Acidity and implications for gastrointestinal absorptionFunctionality of different hydrocolloids on the quality and shelf-life of yellow layer cakesEffects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakesFunctionality of different emulsifiers on the performance of breadmaking and wheat bread qualityEffect of dietary fibre on dough rheology and bread quality
P50
Q45698721-A86B2D09-17BF-48F5-A5CD-643973F93DF2Q46759262-5090F90C-594B-4C56-BAAC-16A385E9E61FQ47423117-9A7FB677-F9C7-4A6E-9C11-93EB5A5AC881Q58822526-7E54E5F8-871A-4F73-B663-5F47EE95282FQ58822529-FF9612F1-2A3A-4B2A-AAE1-5284D5578B35Q58822532-8B83DDB1-244A-4D95-8DD7-AACAD0B1EC84Q58822535-7A8EBB75-B5AD-466B-A288-8FEB048AEC46Q58822538-2A0359DE-B2F9-453A-AD98-73FAC9B132BBQ58822541-7FBE2BF3-5F7A-4087-A0AE-DD2C60D83972Q58822548-5B901979-497E-4D7B-A69C-447A8D326343Q58822558-355190A1-4730-4B65-965E-9E3F97D4D66AQ58822574-5072BA3C-97E1-48B6-AD88-585298B4541DQ58822579-2F6E6881-FAFC-404E-A141-2EF2130D554DQ58822581-43706784-B742-422F-B20F-53962BBF74FAQ58822586-9174EAA9-A8CF-4B6F-9722-4CFF82363BDEQ58822589-8BD75488-3824-4A0D-A9A2-EE24927CA57AQ58822594-4FEADBA3-BFB7-4155-8CC0-B9B53C68EB16
P50
description
onderzoeker
@nl
researcher, ORCID id # 0000-0001-7508-5537
@en
name
FELICIDAD RONDA
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FELICIDAD RONDA
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FELICIDAD RONDA
@es
FELICIDAD RONDA
@nl
type
label
FELICIDAD RONDA
@ast
FELICIDAD RONDA
@en
FELICIDAD RONDA
@es
FELICIDAD RONDA
@nl
prefLabel
FELICIDAD RONDA
@ast
FELICIDAD RONDA
@en
FELICIDAD RONDA
@es
FELICIDAD RONDA
@nl
P106
P31
P496
0000-0001-7508-5537