Publicaciones en las que colabora con Yolanda Ríos Arias (5)

2022

  1. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products

    Plant Foods for Human Nutrition, Vol. 77, Núm. 2, pp. 271-278

  2. Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

    LWT, Vol. 158

2021

  1. EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

    AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications

2019

  1. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology

    Journal of Food Engineering, Vol. 262, pp. 131-141

2017

  1. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 83-88