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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFH2020-Calle.pdf.jpg22-jul-2019Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymesCalle, Jehannara CSIC; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
2openAccessLWT-Cornejo-2015.pdf.jpg2015Physicochemical properties of long rice grain varieties in relation to gluten free bread qualityCornejo, Fabiola; Rosell, Cristina M. CSIC ORCID artículo
3openAccessEuropean Food Research and Technology-2012-2357-107-117.pdf.jpgjul-2012Relationship between instrumental parameters and sensory characteristics in gluten-free breadsMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
4openAccessabr-2024Supplementary research data from the poster titled “Unraveling the digestive behavior of flatbreads: impact of formulations and baking process”Santamaria, María; Garzón, Raquel CSIC ORCID ; Vurro, Francesca; Pasqualone, Antonella; Deligeorgakis, Christodoulos; Papageorgiou, Maria; Voučko, Bojana; LeBail, Patricia; LeBail, Alain; Rosell, Cristina M. CSIC ORCID dataset
5openAccessJFSA 2015-Matos.pdf.jpg2014Understanding gluten-free dough for reaching breads with physical quality and nutritional balanceMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
6openAccessFood Hydrocolloids2018-Espinosa.pdf.jpg14-jun-2018Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flourEspinosa-Ramírez, Johanan; Garzón, Raquel CSIC ORCID ; Serna-Saldívar, Sergio O.; Rosell, Cristina M. CSIC ORCID artículo
7openAccessFBT-2017-Tsatsaragkou.pdf.jpg17-ene-2017Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet MillingTsatsaragkou, Kleopatra; Kara,Theodora; RitzoulisIoanna, Christos; Mandala, Ioanna; Rosell, Cristina M. CSIC ORCID artículo
8openAccessIJFSN2022-Boukid.pdf.jpg13-jun-2022The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breadsBoukid, Fatma; Rosell, Cristina M. CSIC ORCID artículo

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