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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessJ Food Eng -2015-Altamirano.pdf.jpg2015Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additivesAltamirano Fortoul, Rossana CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
openAccessLWT-2011-Physico-chemical changes in breads from bake off technologies during storage.pdf.jpgabr-2011Physico-chemical changes in breads from bake off technologies during storageAltamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
openAccessreduced_gliadin_Gil.pdf.jpg12-mar-2014Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologiesGil 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
openAccessJ Texture Studies-2011-85.pdf.jpg2013Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to MicrostructureAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
openAccessCereal Chem-2013-90-89-10.pdf.jpgmar-2013Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour DoughRosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauldartículo
openAccessFood Hydrocolloids-2012-Altamirano.pdf.jpgoct-2012Viability of some probiotic coatings in bread and its effect on the crust mechanical propertiesAltamirano Fortoul, Rossana CSIC ORCID; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M. CSIC ORCID artículo
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