English   español  

Browsing by Author Altamirano Fortoul, Rossana

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 11 of 11
RightsPreviewIssue DateTitleAuthor(s)Type
openAccessEur Food Res Technol-2012-545.pdf.jpgSep-2012Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium saltsKrupa-Kozak, Urszula; Altamirano Fortoul, Rossana ; Wronkowska, Małgorzata; Rosell, Cristina M. artículo
openAccessLWT 2010.pdf.jpgJan-2010Effect of high pressure processing on wheat dough and bread characteristicsBárcenas, María Eugenia; Altamirano Fortoul, Rossana ; Rosell, Cristina M. artículo
openAccessJ Food Engineering-2012-108-128.pdf.jpgJan-2012Effect of the amount of steam during baking on bread crust features and water diffusionAltamirano Fortoul, Rossana ; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. artículo
openAccess22-May-2011Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy rollLe-Bail, A.; Altamirano Fortoul, Rossana ; Dessev, T.; Rosell, Cristina M. ; Leray, D.; Lucas, T.; Chevallier, S.; Jury, V.comunicación de congreso
openAccessFood Bioprocess Technol-2014-Altamirano.pdf.jpg2014Influence of Amyloglucosidase in Bread Crust PropertiesAltamirano Fortoul, Rossana ; Hernando, I; Rosell, Cristina M. artículo
openAccessJ Food Eng -2015-Altamirano.pdf.jpg2015Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additivesAltamirano Fortoul, Rossana ; Hernández Muñoz, Pilar ; Hernando, I; Rosell, Cristina M. artículo
openAccessLWT-2011-Physico-chemical changes in breads from bake off technologies during storage.pdf.jpgApr-2011Physico-chemical changes in breads from bake off technologies during storageAltamirano Fortoul, Rossana ; Rosell, Cristina M. 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 ; Pistón, Fernando ; Altamirano Fortoul, Rossana ; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M. ; Barro Losada, Francisco  artículo
openAccessJ Texture Studies-2011-85.pdf.jpg2013Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to MicrostructureAltamirano Fortoul, Rossana ; Hernando, Isabel; Rosell, Cristina M. artículo
openAccessCereal Chem-2013-90-89-10.pdf.jpgMar-2013Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour DoughRosell, Cristina M. ; Altamirano Fortoul, Rossana ; 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 ; Moreno Terrazas, Rubén; Quezada Gallo, A.; Rosell, Cristina M. artículo