Gabriela T Pérez


Ontology type: schema:Person     


Person Info

NAME

Gabriela T

SURNAME

Pérez

Publications in SciGraph latest 50 shown

  • 2017-01 A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016 Cañahua: An Ancient Grain for New Foods in FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS
  • 2012-10 Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-08 Use of Enzymes to Minimize Dough Freezing Damage in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-07 Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-05 Enzymes Action on Wheat–Soy Dough Properties and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2010-08 Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2010-06 Optimization of Additive Combination for Improved Soy–Wheat Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2007-05 Influence of damaged starch on cookie and bread-making quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2006-12 Effect of damaged starch levels on flour-thermal behaviour and bread staling in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2005-07 Electrophoresis studies for determining wheat–soy protein interactions in dough and bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2003-08 Use of triticale flours in cracker-making in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Affiliations

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