Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

maize snacks; nutritional characterization; consumer preferences; prehistoric grinding practices; ancient grain flours; breadmaking; starch gelatinization; dough rheology; bread quality parameters; split yellow peas; soaking water; cooking water; spray-drying; freeze-drying; proximate composition; protein profile; particle size; colour; sensory; cooked rice; processed whole wheat; physicochemical properties; consumer acceptance; drivers of liking and disliking; Lentinula edodes; Auricularia auricula; Tremella fuciformis; phenolic compounds; β-glucan; quality; texture; physicochemical; vegetable pasta; aquafaba; chickpea; emulsifiers; egg replacement; mayonnaise; future foods; sustainability; egg; algae; starches; plant proteins; bakery products; food formulation; alcohol; gochujang; Bacillus cereus; free amino nitrogen; Zygosaccharomyces rouxii; extrusion; snack; betaine; functional foods; gluten-free; pseudocereals; whole flour; bread quality; response surface methodology; multiple factor analysis; rheology; sensory evaluation; dynamic mouthfeel perception; plant-based yogurt alternative; oat; n/a