Pedro A. Caballero

机构：Universidad de Valladolid · ORCID：0000-0003-2285-6128

发表论文 46 篇 · 总被引 2725 次 · h-index 25

代表论文

• Rheological study of layer cake batters made with soybean protein isolate and different starch sources (2010 · Journal of Food Engineering · 被引 160)
• Influence of maize flour particle size on gluten‐free breadmaking (2012 · Journal of the Science of Food and Agriculture · 被引 103)
• Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness (2010 · Journal of Cereal Science · 被引 65)
• Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour (2022 · Food Hydrocolloids · 被引 56)
• From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges (2024 · Plants · 被引 36)
• Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient (2020 · Foods · 被引 36)