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Page 1
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
J Texture Stud. 2017 Dec;48(6):550-561. doi: 10.1111/jtxs.12263. Epub 2017 Apr 10.
J Texture Stud. 2017.
PMID: 28397246
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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Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
Alvarez MD, Cuesta FJ, Herranz B, Canet W.
Alvarez MD, et al. Among authors: canet w.
Foods. 2017 Jan 2;6(1):3. doi: 10.3390/foods6010003.
Foods. 2017.
PMID: 28231082
Free PMC article.
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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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