Manuel Gómez

Universidad de Valladolid - Valladolid / Spain

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AD Scientific Index ID: 4367394

University of Valladolid

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Manuel Gómez's MOST POPULAR ARTICLES

1-) Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakesM Gómez, F Ronda, PA Caballero, CA Blanco, CM RosellFood hydrocolloids 21 (2), 167-173, 20076092007

2-) Effect of dietary fibre on dough rheology and bread qualityM Gómez, F Ronda, CA Blanco, PA Caballero, A ApesteguíaEuropean Food research and technology 216, 51-56, 20036092003

3-) Studies on cake quality made of wheat–chickpea flour blendsM Gómez, B Oliete, CM Rosell, V Pando, E FernándezLWT-Food Science and Technology 41 (9), 1701-1709, 20083982008

4-) Improvement of dough rheology, bread quality and bread shelf-life by enzymes combinationPA Caballero, M Gómez, CM RosellJournal of food engineering 81 (1), 42-53, 20073922007

5-) Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakesF Ronda, M Gomez, CA Blanco, PA CaballeroFood chemistry 90 (4), 549-555, 20053892005

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