[][com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=87027]], camposKey:0268-005X 2024-12-01 Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=87028]], camposKey:0308-8146 2024-11-30 Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=87029]], camposKey:0144-8617 2024-10-15 Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86424]], camposKey:0268-005X 2024-09-01 Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86425]], camposKey:0023-6438 2024-07-01 Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86426]], camposKey:2214-2894 2024-06-01 Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=84831]], camposKey:0268-005X 2024-06-01 Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86427]], camposKey:0308-8146 2024-05-30 Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction: A hierarchical clustering analysis with LC-ESI-QTOF-MS/MS00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86428]], camposKey:0268-005X 2024-04-01 New milk protein anisotropic structures formed by high moisture extrusion00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86429]], camposKey:0141-8130 2024-02-01 Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86430]], camposKey:0308-8146 2024-01-30 Electrospun plant protein-based nanofibers in food packaging00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86431]], camposKey:1463-9262 2024-01-19 Starch esterification using deep eutectic solvents as chaotropic agents and reaction promoters22252240, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86432]], camposKey:0268-005X 2023-12-01 Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86433]], camposKey:0268-005X 2023-11-01 Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=80572]], camposKey:0141-8130 2023-11-01 Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86434]], camposKey:0308-8146 2023-11-01 Untargeted screening and in silico toxicity assessment of semi- and non-volatile compounds migrating from polysaccharide-based food contact materials00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86435]], camposKey:0168-6496 2023-10-01 Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86436]], camposKey:1466-8564 2023-08-01 ¿-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86437]], camposKey:1466-8564 2023-07-01 High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=76220]], camposKey:0268-005X 2023-04-01 A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86438]], camposKey:0950-5423 2023-03-01 Formation of slowly digestible, amylose¿lipid complexes in extruded wholegrain pearl millet flour13361345, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86439]], camposKey:0023-6438 2023-01-01 Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=75562]], camposKey:0023-6438 2023-01-01 Redistribution of surplus bread particles into the food supply chain00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73015]], camposKey:0144-8617 2022-12-15 Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86440]], camposKey:0144-8617 2022-10-15 Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73016]], camposKey:0268-005X 2022-10-01 Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86441]], camposKey:0950-5423 2022-07-01 Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder45944601, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73017]], camposKey:2304-8158 2022-07-01 Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73018]], camposKey:1466-8564 2022-05-01 Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66211]], camposKey:0924-2244 2022-01-01 Organocatalytic esterification of polysaccharides for food applications: A review4556, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=66514]], camposKey:0023-6438 2022-01-01 Recovery of mango starch from unripe mango juice00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63445]], camposKey:0308-8146 2021-12-01 Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86442]], camposKey:2692-1944 2021-09-17 Future-Proofing Dietary Pea Starch13711372, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63449]], camposKey:0308-8146 2021-07-01 Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of alpha -galacto-oligosaccharides (GOS) in dry beans ( Phaseolus vulgaris )00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63448]], camposKey:0268-005X 2021-04-01 Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63446]], camposKey:2214-7993 2021-04-01 Mesoscale structuring of gluten-free bread with starch189195, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63447]], camposKey:2214-7993 2021-04-01 Starch nutritional quality: beyond intraluminal digestion in response to current trends112121, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63450]], camposKey:0268-005X 2021-03-01 The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63452]], camposKey:0309-1740 2021-02-01 The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86443]], camposKey:1996-1073 2020-12-02 New insights for the future design of composites composed of hydrochar and zeolite for developing advanced biofuels from cranberry pomace00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63451]], camposKey:0963-9969 2020-12-01 Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63453]], camposKey:2042-6496 2020-11-01 Systematic evaluation of the Folin-Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds98689880, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63455]], camposKey:0144-8617 2020-10-15 On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63454]], camposKey:0023-6438 2020-10-01 The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63457]], camposKey:0144-8617 2020-08-01 Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73020]], camposKey:2304-8158 2020-08-01 High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73019]], camposKey:2304-8158 2020-08-01 Modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63456]], camposKey:0963-9969 2020-08-01 The dynamics of starch hydrolysis and thickness perception during oral processing00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86445]], camposKey:2573-2102 2020-07-01 Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease116, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63460]], camposKey:0308-8146 2020-07-01 Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63459]], camposKey:0378-5173 2020-04-15 Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63458]], camposKey:0023-6438 2020-04-01 Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63461]], camposKey:0144-8617 2020-03-15 Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=52556]], camposKey:0268-005X 2020-03-01 Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63462]], camposKey:2042-6496 2020-01-01 Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis111122, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63465]], camposKey:0308-8146 2019-11-01 Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63464]], camposKey:2042-6496 2019-10-01 Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model63006311, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63466]], camposKey:0308-8146 2019-09-15 Esterified plantain flour for the production of cookies rich in indigestible carbohydrates15, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63467]], camposKey:0144-8617 2019-07-01 Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity198206, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=73021]], camposKey:2304-8158 2019-07-01 Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=41274]], camposKey:2042-6496 2019-02-01 Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states616624, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49519]], camposKey:0308-8146 2019-01-01 Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb664671, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86447]], camposKey:2304-8158 2019-01-01 Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=86446]], camposKey:2304-8158 2019-01-01 The compositional and functional attributes of commercial flours from tropical fruits (breadfruit and banana)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63463]], camposKey:1381-6128 2019-01-01 Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review34183433, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49523]], camposKey:0260-8774 2018-12-01 Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage134140, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63468]], camposKey:0144-8617 2018-11-15 Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer543551, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=63469]], camposKey:0144-8617 2018-10-01 Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths531539, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49528]], camposKey:0308-8146 2018-06-01 Corrigendum to ¿Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust¿ [Food Chem. 239 (2018) 295¿303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)00, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7825]], camposKey:0308-8146 2018-01-12 Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust295303, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49530]], camposKey:0950-5423 2018-01-01 Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies129136, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49525]], camposKey:0308-8146 2018-01-01 Extruded flour improves batter pick-up, coating crispness and aroma profile106114, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49526]], camposKey:1040-8398 2018-01-01 Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods21192135, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49527]], camposKey:0268-005X 2018-01-01 Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization510518, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7850]], camposKey:1438-2377 2017-03-01 Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour419428, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7832]], camposKey:0144-8617 2017-01-01 Biophysical features of cereal endosperm that decrease starch digestibility180188, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7868]], camposKey:0141-8130 2017-01-01 Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic alpha-amylase treatment326333, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49532]], camposKey:0022-4901 2017-01-01 Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics597606, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7877]], camposKey:0308-8146 2017-01-01 Evolution of volatile compounds in gluten-free bread: From dough to crumb179186, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7873]], camposKey:0308-8146 2017-01-01 Impact of frozen storage time on the volatile profile of wheat bread crumb185190, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7846]], camposKey:0308-8146 2017-01-01 Mechanically fractionated flour isolated from green bananas (M-cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes240248, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7864]], camposKey:0260-8774 2017-01-01 Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking7886, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=49533]], camposKey:0921-9668 2017-01-01 Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes365371, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7856]], camposKey:0268-005X 2016-07-01 Synergistic maltogenic alpha-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices347355, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7851]], camposKey:0023-6438 2016-03-01 Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes179185, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7880]], camposKey:1466-8564 2016-02-01 Effect of high pressure processing on batters and cakes properties9499, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7874]], camposKey:0733-5210 2016-01-01 Changing flour functionality through physical treatments for the production of gluten-free baking goods6874, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7879]], camposKey:0308-8146 2016-01-01 Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality287295, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7871]], camposKey:0022-1155 2015-10-01 Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality63236333, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7860]], camposKey:0268-005X 2015-02-01 Effect of different polyols on wheat and maize starches paste and gel properties8185, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7866]], camposKey:0963-9969 2015-01-01 Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study7279, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7853]], camposKey:0022-1155 2015-01-01 Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality81888195, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7883]], camposKey:1935-5130 2015-01-01 Effect of Microwave Treatment on Physicochemical Properties of Maize Flour13301335, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7872]], camposKey:0023-6438 2015-01-01 Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads401406, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7869]], camposKey:0268-005X 2015-01-01 Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels172179, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7859]], camposKey:0023-6438 2015-01-01 Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating13091314, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7861]], camposKey:0733-5210 2015-01-01 Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water815, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7857]], camposKey:0308-8146 2015-01-01 Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis447453, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7833]], camposKey:0308-8146 2015-01-01 Quantification of sugars in wheat flours with an HPAEC-PAD method674681, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7881]], camposKey:1935-5130 2014-01-01 Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour26572665, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7863]], camposKey:0260-8774 2014-01-01 Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making4956, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7867]], camposKey:0146-9428 2014-01-01 Influence of the addition of extruded flours on rice bread quality8394, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7884]], camposKey:0260-8774 2014-01-01 Modification of wheat flour functionality and digestibility through different extrusion conditions7479, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7870]], camposKey:0023-6438 2013-11-01 Influence of flour particle size on quality of gluten-free rice bread199206, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7843]], camposKey:1935-5130 2013-09-01 Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes22802288, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7847]], camposKey:0733-5210 2013-01-01 Effect of the addition of extruded wheat flours on dough rheology and bread quality424429, com.sigma.fs3.argos.domain.gpc.GpcArticlesRev[id=com.sigma.fs3.argos.domain.gpc.GpcArticlesRevPK[ifcactivitat=ARE, ifccomptador=7878]], camposKey:0022-4901 2013-01-01 Texture development in gluten-free breads: effect of different enzymes and extruded flour480489][CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=33443]},camposKey: Starch-Active Debranching and alpha-Glucanotransferase Enzymes 9781315368405Microbial Enzyme Technology in Food Applications 1 2017-01-01 Taylor & Francis Group, CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=17566]},camposKey: 21 45 Insight of The a-Amylase Family of Enzymes: Endo- and Exo-Acting a, 1-4 Hydrolases 1498749836Microbial Enzyme Technology in Food Applications 1 2016-01-01 Taylor and Francis, CapitolsLlib{id=com.sigma.fs3.argos.domain.gpc.GpcCapitolsLlibPK[ifcactivitat=CAP, ifccomptador=33725]},camposKey: 21 45 Insight of the ¿-amylase family of enzymes Endo- and Exo-Acting ¿, 1-4 Hydrolases 1498749836Microbial Enzyme Technology in Food Applications 1 2016-01-01 Taylor and Francis][com.sigma.fs3.argos.domain.gpc.ColabRevistes[id=com.sigma.fs3.argos.domain.gpc.GpcColabRevistesPK[ifcactivitat=COL, ifccomptador=866]], com.sigma.fs3.argos.domain.gpc.ColabRevistes[id=com.sigma.fs3.argos.domain.gpc.GpcColabRevistesPK[ifcactivitat=COL, ifccomptador=865]]][][][][][][com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=62478]], com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=62358]], com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=61462]]][com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=62478]], com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=62358]], com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBeca[id=com.sigma.fs3.argos.domain.gpc.GpcAltresAjutsBecaPK[ifcactivitat=AAB, ifccomptador=61462]]][com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=574]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=572]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=573]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=575]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=576]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=577]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=578]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=579]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=580]]][com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=574]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=572]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=573]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=575]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=576]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=577]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=578]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=579]], com.sigma.fs3.argos.domain.gpc.Premis[id=com.sigma.fs3.argos.domain.gpc.GpcPremisPK[ifcactivitat=PRE, ifccomptador=580]]][com.sigma.fs3.argos.domain.gpc.GpcTesis[id=com.sigma.fs3.argos.domain.gpc.GpcTesisPK[ifcactivitat=TES, ifccomptador=2145642406]], com.sigma.fs3.argos.domain.gpc.GpcTesis[id=com.sigma.fs3.argos.domain.gpc.GpcTesisPK[ifcactivitat=TES, ifccomptador=2145642405]]][][][][][][][][com.sigma.investigacion.cawdos.utilidades.CongresoYSusAsociaciones@7763b6df][][com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@604978, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651de2, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@604977, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@604976, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@604975, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@604974, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@6514e1, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651b28, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651491, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651bee, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@652085, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651600, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@65160f, com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ConvenisPPC@651e47][][][com.sigma.fs3.argos.domain.gpc.EstadesFora[id=com.sigma.fs3.argos.domain.commons.ArgosPK[act=ESF, cont=57547]]][com.sigma.fs3.argos.domain.gpc.EstadesFora[id=com.sigma.fs3.argos.domain.commons.ArgosPK[act=ESF, cont=57547]]][][com.sigma.fs3.argos.domain.gpc.GpcPatents[id=com.sigma.fs3.argos.domain.gpc.GpcPatentsPK[ifcactivitat=PAT, ifccomptador=1465]]][][com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5c0a8c], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf999], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf576], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf99a], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf99c], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf99b], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bc57f], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf997], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf998], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf992], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf995], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf994], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf991], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf996], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@45f304], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf990], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98f], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf993], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf986], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf989], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf988], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98d], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98e], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98c], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf987], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf985], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98a], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf98b], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@5bf984], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@45f74a], com.sigma.investigacion.cawdos.entities.ayudaInvestigacion.ProjectesPPC[id=com.sigma.fs3.argos.domain.gpc.ayudasrecerca.ProjectesPPCId@413129]][][][][][][com.sigma.fs3.argos.domain.gpc.altres.ProjecteInnovacio@13b91][]
