| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | sep-2012 | Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts | Krupa-Kozak, Urszula; Altamirano Fortoul, Rossana CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | ene-2010 | Effect of high pressure processing on wheat dough and bread characteristics | Bárcenas, María Eugenia; Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | ene-2012 | Effect of the amount of steam during baking on bread crust features and water diffusion | Altamirano Fortoul, Rossana CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess | | 22-may-2011 | Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll | Le-Bail, A.; Altamirano Fortoul, Rossana CSIC ORCID; Dessev, T.; Rosell, Cristina M. CSIC ORCID ; Leray, D.; Lucas, T.; Chevallier, S.; Jury, V. | comunicación de congreso |
| openAccess |  | 2014 | Influence of Amyloglucosidase in Bread Crust Properties | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 2015 | Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives | Altamirano Fortoul, Rossana CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | abr-2011 | Physico-chemical changes in breads from bake off technologies during storage | Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | 12-mar-2014 | Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies | Gil Humanes, Javier CSIC; Pistón, Fernando CSIC ORCID; Altamirano Fortoul, Rossana CSIC ORCID; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M. CSIC ORCID ; Barro Losada, Francisco CSIC ORCID | artículo |
| openAccess |  | 2013 | Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| openAccess |  | mar-2013 | Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough | Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld | artículo |
| openAccess |  | oct-2012 | Viability of some probiotic coatings in bread and its effect on the crust mechanical properties | Altamirano Fortoul, Rossana CSIC ORCID; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M. CSIC ORCID | artículo |
