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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	jul-2007	Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination	Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
2	openAccess	21-mar-2017	Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment	Román, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
3	openAccess	2014	Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour	Martínez, Mario M.; Calviño, Adelina CSIC; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
4	openAccess	jul-2007	Frozen Dough and Partially Baked Bread: An Update	Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
5	openAccess	15-may-2016	Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality	Román, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
6	openAccess	17-sep-2018	Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity	Benavent Gil, Yaiza; Román, Laura; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
7	openAccess	2015	Effect of Microwave Treatment on Physicochemical Properties of Maize Flour	Román, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
8	openAccess	2014	Modification of wheat flour functionality and digestibility through different extrusion conditions	Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
9	openAccess	7-may-2019	Evaluation of starch–protein interactions as a function of pH	Bravo-Núñez, Ángela; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
10	openAccess	jul-2005	Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour	Caballero, Pedro A.; Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
11	openAccess	oct-2012	Effect of different fibers on batter and gluten-free layer cake properties	Gularte, Márcia Arocha; de la Hera, Esther; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
12	openAccess	nov-2012	Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes	Arocha Gularte, Marcia; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
13	openAccess	mar-2007	Bread quality and dough rheology of enzyme-supplemented wheat flour	Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
14	openAccess	17-sep-2019	Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration	Sahagún, Marta; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCID	artículo
15	openAccess	15-oct-2013	Particle size distribution of rice flour affecting the starch enzymatichydrolysis and hydration properties	de la Hera, Esther; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
16	openAccess	2006	Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level	Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Caballero, Pedro A.; Gómez, Manuel CSIC ORCID; Pérez Munuera, Isabel; Lluch, María Ángeles	artículo