1. Effect of Novel Alcohol-Free Beer Recipes Enriched With Isomaltulose and a Resistant Dextrin on the Metabolic Postprandial Response in Healthy Subjects. (7th June 2021) Authors: Lamiquiz-Moneo, Itziar; Gracia-Rubio, Irene; Pérez-Calahorra, Sofía; Bea, Ana M; Fumaral, Antonio; Ferrer-Mairal, Ana; Galindo-Lalana, Carlos; Prieto-Martín, Ascensión; Cenarro, Ana; Civeira, Fernando; Mateo-Gallego, Rocío Journal: Current developments in nutrition Issue: Volume 5(2021)Supplement 2 Page Start: 340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour. (January 2016) Authors: Campo, Eva; del Arco, Lis; Urtasun, Leyre; Oria, Rosa; Ferrer-Mairal, Ana Journal: Journal of cereal science Issue: Volume 67(2016) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes. (February 2021) Authors: Lorente-Bailo, Silvia; Etayo, Iñigo; Salvador, María L.; Ferrer-Mairal, Ana; Martínez, Miguel A.; Calvo, Begoña; Grasa, Jorge Journal: Journal of food engineering Issue: Volume 291(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗