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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2015 | Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour | Collar, Concha CSIC ORCID; Conte, Paola; Fadda, Costantino; Piga, Antonio | artículo |
| openAccess |  | 21-feb-2017 | High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads | Collar, Concha CSIC ORCID; Angioloni, Alessandro CSIC | artículo |
| openAccess |  | 29-may-2018 | Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs | Villanueva, Marina; Pérez-Quirce, Sandra; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 2014 | Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads | Collar, Concha CSIC ORCID; Jiménez, Teresa CSIC; Conte, Paola; Fadda, Costantino | artículo |
| openAccess |  | 29-jul-2017 | Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours | Collar, Concha CSIC ORCID; Armero, Enrique CSIC | artículo |
| closedAccess |  | 9-abr-2018 | Impact of N fertilization in agronomic and flour ntritional traits | Ben Mariem, Sinda CSIC ORCID; Collar, Concha CSIC ORCID; Morales Iribas, Fermín CSIC ORCID; Aranjuelo, Iker CSIC ORCID | póster de congreso |
| openAccess |  | 2015 | Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours | Abebe, Workineh; Collar, Concha CSIC ORCID; Ronda, Felicidad | artículo |
| openAccess |  | 18-feb-2016 | Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours | Collar, Concha CSIC ORCID | artículo |
| openAccess |  | 2014 | Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein | Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID | artículo |
| openAccess |  | 18-jun-2018 | Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours | Collar, Concha CSIC ORCID; Armero, Enrique CSIC | artículo |
| openAccess |  | 10-sep-2019 | Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices | Collar, Concha CSIC ORCID; Armero, Enrique CSIC | artículo |
| openAccess |  | 19-jul-2016 | Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads | Collar, Concha CSIC ORCID; Conte, Paola | artículo |
| closedAccess |  | 1-ene-1992 | Low molecular weight peptides of bread dough and bread. Dynamics during fermentation and baking | Prieto Alamán, José Antonio CSIC ORCID; Collar, Concha CSIC ORCID; Benedito Mengod, Carmen | artículo |
| openAccess |  | oct-2010 | Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality | Brites, Carla; Trigo, Maria João; Santos, Carla; Collar, Concha CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | may-1994 | Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough | Collar, Concha CSIC ORCID; Benedito Mengod, Carmen ; Martínez-Anaya, María Antonia | artículo |
| openAccess |  | jul-2006 | Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| openAccess |  | 22-nov-2013 | Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads | Collar, Concha CSIC ORCID; Angioloni, Alessandro CSIC | artículo |
| openAccess |  | 18-jun-2010 | Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| openAccess |  | ene-2009 | Physico-chemical properties of commercial fibres from different sources: A comparative approach | Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Collar, Concha CSIC ORCID | artículo |
| closedAccess |  | 1993 | Progress in Food Fermentation. Proceedings of Euro Food Chem VII | Benedito Mengod, Carmen ; Collar, Concha CSIC ORCID; Martínez-Anaya, María Antonia; Morell, J. | comunicación de congreso |
