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Publications by Amparo Andres-Bello

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Journal of Culinary Science and Technology

English

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Sensory Evaluation and Nutritional Value of Cakes Prepared With Whole Flaxseed Flour

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Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

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Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices

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Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

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