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Navegación por Autor Chevallier, S.
Mostrando resultados 1 a 2 de 2
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
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openAccess | ene-2012 | Effect of the amount of steam during baking on bread crust features and water diffusion | Altamirano Fortoul, Rossana CSIC ORCID; Le-Bail, A.; Chevallier, S.; Rosell, Cristina M. CSIC ORCID | artículo | |
openAccess | 22-may-2011 | Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll | Le-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 |