Publicacións en colaboración con investigadores/as de University of Leeds (2)

2023

  1. Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

    Food Chemistry: X, Vol. 20

2018

  1. Gluten-containing flours versus alternative gluten-free flours

    Flour: Production, Varieties and Nutrition (Nova Science Publishers, Inc.), pp. 1-16