| 1 |
Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
Villanueva M, Harasym J, Munoz JM, Ronda F
Journal of Food Engineering, 224, 156, 2018 |
| 2 |
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
Ronda F, Quilez J, Pando V, Roos YH
Journal of Food Engineering, 131, 116, 2014 |
| 3 |
Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours
Acevedo BA, Avanza MV, Chaves MG, Ronda F
Journal of Food Engineering, 119(1), 65, 2013 |
| 4 |
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
Ronda F, Oliete B, Gomez M, Caballero PA, Pando V
Journal of Food Engineering, 102(3), 272, 2011 |
| 5 |
Characterization of cake batters by ultrasound measurements
Gomez M, Oliete B, Garcia-Alvarez J, Ronda F, Salazar J
Journal of Food Engineering, 89(4), 408, 2008 |
