12 results on '"Kotsiou, Kali"'
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2. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
3. Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
4. Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes
5. Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits
6. Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes
7. Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
8. Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
9. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
10. Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
11. Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
12. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage
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