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Technological aspects of bread affecting protein structure and digestibility
Vol 2, 2022 -155324
Publications in other proceedings
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SLACAN 2023
TECHNOLOGICAL PROPERTIES OF WATER-IN-OLEOGEL EMULSION STABILIZED BY RICE BRAN WAX
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SLACAN 2023
UNRAVELING THE SYNERGISTIC IMPACT OF BERRY WAX AND FULLY HYDROGENATED CRAMBE OIL ON OLEOGEL STRUCTURE
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SLACAN 2023
Impact of ultrasound process on Pickering emulsion stabilized by cassava starch nanoparticles
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CIPCA 2023
ORGANIC ACIDS IN BREAD MAKING AFFECTING GLUTEN STRUCTURE AND DIGESTIBILITY
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CIPCA 2023
High internal phase emulsion (HIPE)-templated biopolymeric oleogels: a potential alternative for saturated fat replacement in pound cakes
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