Samuel Verdú Amat

Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Eugenio Ivorra, José M. Barat, Raúl Grau, 2014 .

EFFECT OF THERMAL TREATMENT ON FERMENTATIVE CAPACITY OF OAT, CORN, AND SORGHUM FLOURS FOR USAGE IN WHEAT FLOUR SUBSTITUTION

Raúl Grau Meló, José Manuel Barat Baviera, Samuel Verdú Amat, 2019 .

Use of oat fiber with different particle size in baking: rheological and textural effect

B. Ramírez-Wong, Samuel Verdú Amat, Francisco Vásquez Lara, 2020 .