Search Results - Badia‐Olmos, Celia

  • Showing 1 - 4 results of 4
Refine Results
  1. 1
    Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

    Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption by Badia‐Olmos, Celia, Laguna, Laura, Rizo, Arantxa, Tárrega, Amparo

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

    Techno-Functional and Rheological Properties of Alternative Plant-Based Flours by Badia-Olmos, Celia, Laguna, Laura, Haros, Claudia Mónika, Tárrega, Amparo

    Published in Foods
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    A comparative study of vegetable flours as alternative protein sources of interest for food industry

    A comparative study of vegetable flours as alternative protein sources of interest for food industry by Badia-Olmos, Celia, Sentandreu, Miguel A., Laguna, Laura, Tárrega, Amparo, Sentandreu, Enrique

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  4. 4
    Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

    Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties by Badia-Olmos, Celia, Sánchez-García, Janaina, Laguna, Laura, Zúñiga, Elena, Mónika Haros, Claudia, Maria Andrés, Ana, Tarrega, Amparo

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: