Sandra Pérez‐Quirce

Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Felicidad Ronda, Sandra Pérez‐Quirce, Athina Lazaridou et al. · Food Hydrocolloids · 2015 · 125 citations

Agriculture, Food Science, Nutrition +16

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Felicidad Ronda, Sandra Pérez‐Quirce, Alessandro Angioloni et al. · Food Hydrocolloids · 2013 · 94 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Sandra Pérez‐Quirce, Athina Lazaridou, Costas G. Βiliaderis et al. · LWT · 2017 · 58 citations · Full text

Agriculture, Biochemistry, Food Science +17

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Felicidad Ronda, Workineh Abebe Zeleke, Sandra Pérez‐Quirce et al. · Journal of Cereal Science · 2015 · 42 citations · Full text

Agriculture, Food Science, Nutritional Sciences +10

Significance of healthy viscous dietary fibres on the performance of gluten‐free rice‐based formulated breads

Sandra Pérez‐Quirce, Concha Collar, Felicidad Ronda · International Journal of Food Science & Technology · 2013 · 41 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17