Recent Posts

• Miranda-Ramos, K.; Millán-Linares, M.C. & Haros, C.M. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, 9: 663.
• Ballester-Sanchez, J.; Fernandez-Espinar, M.T & Haros, C.M. (2020). Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient. Food Hydrocolloids, 101: 105513.
• Ahmed, I.B.H.; Hannachi, A. & Haros, C.M. (2020). Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling. Foods, 9: 446.
• Selma-Gracia, R.; Haros, C.M. & Laparra, J.M. (2020). Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch. Plant Foods for Human Nutrition, 75: 592–598.
• Guiotto, E.N.; Tomás, M.C. & Haros, C.M. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, 9: 819.