Your search returned 8 results.

Results
	1.	Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours. [electronic resource] by Collar, Concha Producer: 20180214 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. [electronic resource] by Collar, Concha Conte, Paola Producer: 20170410 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking. [electronic resource] by Angioloni, Alessandro Collar, Concha Producer: 20120221 In: Journal of the science of food and agriculture vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours. [electronic resource] by Abebe, Workineh Collar, Concha Ronda, Felicidad Producer: 20151102 In: Carbohydrate polymers vol. 115 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads. [electronic resource] by Collar, Concha Jiménez, Teresa Conte, Paola Fadda, Costantino Producer: 20151020 In: Carbohydrate polymers vol. 113 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. [electronic resource] by Collar, Concha Conte, Paola Fadda, Costantino Piga, Antonio Producer: 20160606 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. [electronic resource] by Collar, Concha Jiménez, Teresa Conte, Paola Piga, Antonio Producer: 20151215 In: Carbohydrate polymers vol. 122 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Techno-functional and nutritional performance of commercial breads available in Europe. [electronic resource] by Conte, Paola Fadda, Costantino Piga, Antonio Collar, Concha Producer: 20170410 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)