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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	21-ago-2020	Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features	Villacrés, Elena; Cueva, Paúl; Díaz, Milene; Rosell, Cristina M. CSIC ORCID	artículo
2	closedAccess	ene-2001	Influence of hydrocolloids on dough rheology and bread quality	Rosell, Cristina M. CSIC ORCID ; Rojas, Jose A.; Benedito Mengod, Carmen	artículo
3	openAccess	2015	Physicochemical properties of long rice grain varieties in relation to gluten free bread quality	Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID	artículo
4	openAccess	2014	Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins	Matos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID	artículo
5	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
6	openAccess	7-jul-2009	Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition	Rosell, Cristina M. CSIC ORCID ; Santos, Eva; Sanz Penella, Juan Mario CSIC; Haros, Monika CSIC ORCID	artículo
7	openAccess	19-may-2018	Use of succinyl chitosan as fat replacer on cake formulations	Ríos, Raquel V.; Garzón, Raquel CSIC ORCID ; Lannes, Suzana C. S.; Rosell, Cristina M. CSIC ORCID	artículo
8	openAccess	2015	Influence of germination time of brown rice in relation to flour and gluten free bread quality	Cornejo, Fabiola; Rosell, Cristina M. CSIC ORCID	artículo
9	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
10	openAccess	11-ene-2010	Impact of fibers on physical characteristics of fresh and staled bake off bread	Rosell, Cristina M. CSIC ORCID ; Santos, Eva	artículo
11	openAccess	feb-2016	Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality	Ouazib, Meriem; Durá, Ángela CSIC; Zaidi, Farid; Rosell, Cristina M. CSIC ORCID	artículo
12	openAccess	jul-2012	Relationship between instrumental parameters and sensory characteristics in gluten-free breads	Matos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID	artículo
13	closedAccess	1-jun-2002	Improvement of flour quality through carbohydrases treatment during wheat tempering	Haros, Monika CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen	artículo