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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	2-jun-2018	Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach	Collar, Concha CSIC ORCID; Armero, Enrique CSIC	artículo
2	openAccess	2014	Understanding gluten-free dough for reaching breads with physical quality and nutritional balance	Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID	artículo
3	closedAccess	oct-1993	Biochemical and technological characteristics of frozen microbial concentrates for breadmaking	Martínez-Anaya, María Antonia; Pitarch, B.; González, Francisco J.; Benedito Mengod, Carmen	artículo
4	closedAccess	ene-2003	Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition	Sadowska, Jadwiga; Błaszczak, Wioletta; Fornal, Józef; Vidal-Valverde, Concepción CSIC ; Frías, Juana CSIC ORCID	artículo
5	closedAccess	dic-2000	The baking process of wheat rolls followed by cryo scanning electron microscopy	Rojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Pérez Munuera, Isabel; Lluch, María Ángeles	artículo
6	openAccess	21-mar-2018	Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours	González, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID	artículo
7	openAccess	27-may-2015	Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume	Abebe, Workineh; Ronda, Felicidad; Villanueva, Marina; Collar, Concha CSIC ORCID	artículo
8	closedAccess	ene-2001	Influence of hydrocolloids on dough rheology and bread quality	Rosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen	artículo