Camino M. Mancebo

Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies

Camino M. Mancebo, Javier Picón, Manuel Gómez · LWT · 2015 · 140 citations

Food Chemistry, Quality Characteristics, Flour Properties +2

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

Camino M. Mancebo, Patricia Rodríguez, Manuel Gómez · LWT · 2015 · 138 citations · Full text

Food Chemistry, Food Composition, Food Analysis +7

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Camino M. Mancebo, Miguel Ángel San Miguel, Mario M. Martínez et al. · Journal of Cereal Science · 2014 · 118 citations

Rheological Measurement, Gluten-free Doughs, Rheological Property +3

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Camino M. Mancebo, Cristina Merino, Mario M. Martínez et al. · Journal of Food Science and Technology · 2015 · 78 citations · Full text

Wheat Starch, Mixture Design, Rice Flour +3

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Camino M. Mancebo, Patricia Rodríguez, Mario M. Martínez et al. · International Journal of Food Science & Technology · 2017 · 72 citations · Full text

Food Chemistry, Nutrition, Food Analysis +11