Distinctive sensory features introduced by resistant starch in baked products
Baixauli, R., Salvador, A., Martínez-Cervera, S., Fiszman, S.M.
Published in Food science & technology (01.12.2008)
Published in Food science & technology (01.12.2008)
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Journal Article
Cocoa fibre and its application as a fat replacer in chocolate muffins
Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S.M.
Published in Food science & technology (01.04.2011)
Published in Food science & technology (01.04.2011)
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Journal Article
Functionality of Polyols as Sucrose Replacers in Spanish Muffins
Martínez-Cervera, S., Sanz, T., Salvador, A.
Published in Gums and Stabilisers for the Food Industry 16 (2012)
Published in Gums and Stabilisers for the Food Industry 16 (2012)
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Conference Proceeding
Replacing Sucrose in Spanish Muffins with Erythritol and Xanthan Gum
Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., Salvador, A.
Published in Gums and Stabilisers for the Food Industry 16 (2012)
Published in Gums and Stabilisers for the Food Industry 16 (2012)
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Conference Proceeding
Cocoa fibre and its application as a fat replacer in chocolate muffins: Innovative baking technologies: new starches, functional bread and cereal products
MARTINEZ-CERVERA, S, SALVADOR, A, MUGUERZA, B, MOULAY, L, FISZMAN, S. M
Published in Food science & technology (2011)
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Published in Food science & technology (2011)
Journal Article