Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Vivian Barreto-Palacios

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

Journal of Culinary Science and Technology

English

Related publications

Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Relationship Between Textural Properties and Deformation Resistance in Sensory Evaluation of Boiled Ground Beef

Nihon Chikusan Gakkaiho

English

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

Food Science and Technology

English

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

Croatian Journal of Food Science and Technology

English

Textural and Sensory Characteristics of Freeze Dried Tofu

International Journal of Current Microbiology and Applied Sciences

English

Effects of Salts of Varying Purity on Lipid Oxidation, Sensory Characteristics, and Textural Properties of Fresh, Ground Pork Patties

English

Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

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

Journal of Chemistry

English

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

Food and Nutrition Sciences

English