Esther de la Hera

Effect of water content and flour particle size on gluten-free bread quality and digestibility

Esther de la Hera, Cristina M. Rosell, Manuel Gómez · Food Chemistry · 2013 · 211 citations

Food Chemistry, Flour Particle Size, Food Analysis +6

Effect of different fibers on batter and gluten-free layer cake properties

Márcia Arocha Gularte, Esther de la Hera, Manuel Gómez et al. · LWT · 2012 · 207 citations

Fiber Science, Different Fibers, Textile Fibre

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Esther de la Hera, Manuel Gómez, Cristina M. Rosell · Carbohydrate Polymers · 2013 · 195 citations

Food Chemistry, Particle Size Distribution, Bioenergy +8

Influence of flour particle size on quality of gluten-free rice bread

Esther de la Hera, Mario M. Martínez, Manuel Gómez · LWT · 2013 · 125 citations

Flour Particle Size, Grain Science, Gluten-free Rice Bread +2

Studies of the quality of cakes made with wheat-lentil composite flours

Esther de la Hera, Elena Ruiz‐París, Bonastre Oliete et al. · LWT · 2012 · 108 citations

Wheat-lentil Composite Flours, Grain Quality