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Publications by Felicidad Ronda
Impact of Acidification and Protein Fortification on Thermal Properties of Rice, Potato and Tapioca Starches and Rheological Behaviour of Their Gels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Impact of Yeast and Fungi (1 → 3)(1 → 6)-Β-Glucan Concentrates on Viscoelastic Behavior and Bread Making Performance of Gluten-Free Rice-Based Doughs
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Microwave Radiation and Protein Addition Modulate Hydration, Pasting and Gel Rheological Characteristics of Rice and Potato Starches
Carbohydrate Polymers
Organic Chemistry
Polymers
Materials Chemistry
Plastics
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