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Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
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Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Ronda, Felicidad ; Quilez, Joan ; Pando, Valentín ; Roos, Yrjö H.

Journal of food engineering, 2014-06, Vol.131, p.116-123 [Periódico revisado por pares]

Elsevier Ltd

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2
Staling of fresh and frozen gluten-free bread
Staling of fresh and frozen gluten-free bread
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Staling of fresh and frozen gluten-free bread

Ronda, Felicidad ; Roos, Yrjö H.

Journal of cereal science, 2011-05, Vol.53 (3), p.340-346 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads
Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads
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Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

Pérez-Quirce, Sandra ; Collar, Concha ; Ronda, Felicidad

International journal of food science & technology, 2014-05, Vol.49 (5), p.1375-1382 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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4
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
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Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Ronda, Felicidad ; Caballero, Pedro A. ; Quilez, Joan ; Roos, Yrjö H.

Journal of cereal science, 2011-01, Vol.53 (1), p.97-103 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Effect of fermentation conditions on bread staling kinetics
Effect of fermentation conditions on bread staling kinetics
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Effect of fermentation conditions on bread staling kinetics

Gómez, Manuel ; Oliete, Bonastre ; Pando, Valentín ; Ronda, Felicidad ; Caballero, Pedro A

European food research & technology, 2008-04, Vol.226 (6), p.1379-1387 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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