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Browsing by Author Altamirano Fortoul, Rossana

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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 CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID artículo
openAccessLWT 2010.pdf.jpgJan-2010Effect of high pressure processing on wheat dough and bread characteristicsBárcenas, María Eugenia; Altamirano Fortoul, Rossana CSIC ORCID; Rosell, Cristina M. CSIC ORCID 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 CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID 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 CSIC ORCID; Dessev, T.; Rosell, Cristina M. CSIC ORCID ; 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 CSIC ORCID; Hernando, I; Rosell, Cristina M. CSIC ORCID artículo
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, I; Rosell, Cristina M. CSIC ORCID 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 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