Concepedia

Pedro A. Caballero

PA

Statistics

Publications

32

Citations

2.6K

H-Index

23

Active since

2003

Affiliations

Universidad de Valladolid(Current)

Instituto de Agroquímica y Tecnología de Alimentos

Instituto Tecnológico Agrario de Castilla y León

Technological Institute of Castilla y León

Aristotle University of Thessaloniki

Pedro A. Caballero is an author at Universidad de Valladolid specializing in food science, agriculture, and cereal science.

Publications per year

2003–2024

32

Publications

32

Effect of dietary fibre on dough rheology and bread quality

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco et al. · European Food Research and Technology · 2003 · 437 citations

Agriculture, Food Science, Nutritional Sciences +16

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

Agriculture, Food Science, Food Engineering +11

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Pedro A. Caballero, Manuel Gómez, Cristina M. Rosell · Journal of Food Engineering · 2006 · 249 citations

Agriculture, Food Science, Food Engineering +14

Effect of fibre size on the quality of fibre-enriched layer cakes

Manuel Gómez, Ana García Moraleja, Bonastre Oliete et al. · LWT · 2009 · 190 citations

Agriculture, Food Science, Nutrition +13

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

A. Bonet, Cristina M. Rosell, Pedro A. Caballero et al. · Food Chemistry · 2005 · 183 citations

Agriculture, Biochemistry, Food Science +13

1–5 of 32