About
Contact & Profiles
A5025288334
Research Areas
- Spanish Linguistics and Language Studies
- Literacy and Educational Practices
- Semantic Web and Ontologies
- Journalism and Media Studies
- Literary and Cultural Studies
- Media and Digital Communication
- Historical Linguistics and Language Studies
- Educational theories and practices
- Physical Education and Sports Studies
- Cultural and political discourse analysis
- Botanical Research and Chemistry
- Diverse Aspects of Tourism Research
- Linguistics and Discourse Analysis
- Polysaccharides Composition and Applications
- Media, Gender, and Advertising
- linguistics and terminology studies
- Digital Marketing and Social Media
- Digital Communication and Language
- Plant and fungal interactions
- Sports and Physical Education Studies
- E-Learning and Knowledge Management
- Archaeology and Cultural Heritage
- Natural Language Processing Techniques
Universidad San Francisco de Quito
2022
Universitat Pompeu Fabra
2003
Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast extract (YE; 0%–2% guar gum (GG; 0%–0.2% w/w) were studied. The rheological behavior doughs the physical chemical properties analyzed. addition increased protein content, water absorption, pH dough. However, high levels caused a reduction specific volume; 20% substitution (w/w), 8.33% was observed. Also, 0.15% (w/w) volume. Acceptability testing identified that YE reduced satisfaction...
10.1111/jfpp.17027
article
EN
Journal of Food Processing and Preservation
2022-08-16
10.1016/s0378-2166(02)00097-8
article
EN
Journal of Pragmatics
2003-04-01
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