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Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
Foods. 2017 Jan 2;6(1):3. doi: 10.3390/foods6010003.
Foods. 2017.
PMID: 28231082
Free PMC article.
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels.
Alvarez MD, Fuentes R, Canet W.
Alvarez MD, et al. Among authors: canet w.
Foods. 2015 Apr 15;4(2):80-114. doi: 10.3390/foods4020080.
Foods. 2015.
PMID: 28231191
Free PMC article.
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End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
Alvarez MD, Herranz B, Jiménez MJ, Canet W.
Alvarez MD, et al. Among authors: canet w.
J Texture Stud. 2017 Dec;48(6):550-561. doi: 10.1111/jtxs.12263. Epub 2017 Apr 10.
J Texture Stud. 2017.
PMID: 28397246
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Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.
Jiménez MJ, Tárrega A, Fuentes R, Canet W, Álvarez MD.
Jiménez MJ, et al. Among authors: canet w.
Food Sci Technol Int. 2016 Sep;22(6):547-62. doi: 10.1177/1082013216639452. Epub 2016 Mar 21.
Food Sci Technol Int. 2016.
PMID: 27000135
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Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis.
Alvarez MD, Olivares MD, Blanch M, Canet W.
Alvarez MD, et al. Among authors: canet w.
Food Sci Technol Int. 2013 Oct;19(5):447-60. doi: 10.1177/1082013212455347. Epub 2013 Jun 3.
Food Sci Technol Int. 2013.
PMID: 23733810
Free article.
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Detection of pectinesterase in polyacrylamide gels.
Alonso J, Rodríguez MT, Canet W.
Alonso J, et al. Among authors: canet w.
Electrophoresis. 1995 Jan;16(1):39-42. doi: 10.1002/elps.1150160109.
Electrophoresis. 1995.
PMID: 7537659
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