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Fernández‐Peláez, Juan
8  results:
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1

Effects of particle size in wasted bread flour properties:

Guerra‐Oliveira, Priscila ; Fernández‐Peláez, Juan ; Gallego, Cristina.
International Journal of Food Science & Technology.  57 (2022)  8 - p. 4782-4791 , 2022
Link: https://doi.org/10.1111/..
 
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2

Physical Properties of Flours Obtained from Wasted Bread Cr..:

Fernández-Peláez, Juan ; Guerra, Priscila ; Gallego, Cristina.
Foods.  10 (2021)  2 - p. 282 , 2021
Link: https://doi.org/10.3390/..
 
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3

Sourdough Technology as a Tool for the Development of Healt..:

Fernández-Peláez, Juan ; Paesani, Candela ; Gómez, Manuel
Agronomy.  10 (2020)  12 - p. 1962 , 2020
Link: https://doi.org/10.3390/..
 
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4

Physical Properties of Flours Obtained from Wasted Bread Cr..:

Juan Fernández-Peláez ; Priscila Guerra ; Cristina Gallego.
https://www.mdpi.com/2304-8158/10/2/282.  , 2021
Link: https://doi.org/10.3390/..
 
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5

Physical Properties of Flours Obtained from Wasted Bread Cr..:

Fernández-Peláez, Juan ; Guerra, Priscila ; Gallego, Cristina.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912030/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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6

Physical Properties of Flours Obtained from Wasted Bread Cr..:

Juan Fernández-Peláez ; Priscila Guerra ; Cristina Gallego.
Food Security and Sustainability.  , 2021
Link: https://doi.org/10.3390/..
 
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7

Sourdough Technology as a Tool for the Development of Healt..:

Juan Fernández-Peláez ; Candela Paesani ; Manuel Gómez
Soil and Plant Nutrition.  , 2020
Link: https://doi.org/10.3390/..
 
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8

Sourdough Technology as a Tool for the Development of Healt..:

Juan Fernández-Peláez ; Candela Paesani ; Manuel Gómez
https://www.mdpi.com/2073-4395/10/12/1962.  , 2020
Link: https://doi.org/10.3390/..
 
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