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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessUltrasonics 2011 Molina.pdf.jpgfeb-2011Ultrasonic study of wheat flour propertiesGarcía Álvarez, Javier; Salazar, J.; Rosell, Cristina M. CSIC ORCID artículo
2openAccessCarbohydrate Polymers 2011-Rosell-Rheology of different hydrocolloids.pdf.jpg11-feb-2011Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cyclesRosell, Cristina M. CSIC ORCID ; Yokoyama, W.; Shoemaker, C.artículo
3openAccessLWT-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
4openAccessCarbohydrate Polymers 2011-85-237-244.pdf.jpgabr-2011Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloidsArocha Gularte, Marcia; Rosell, Cristina M. CSIC ORCID artículo
5openAccessJ Cereal Science-2010-Effects of roasting on barley beta-glucan.pdf.jpgene-2011Effects of roasting on barley β-glucan, thermal, textural and pasting propertiesSharma, Paras; Gujra, Hardeep Singh; Rosell, Cristina M. CSIC ORCID artículo
6openAccessPlant Food Human Nutr-Chemical Composition and Starch Digestibility of Different.pdf.jpgsep-2011Chemical Composition and Starch Digestibility of Different Gluten-free BreadsMatos, María Estela CSIC; Rosell, Cristina M. CSIC ORCID artículo
7openAccess22-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
8openAccessJournal of Food Process Engineering 2011-34-1838.pdf.jpgdic-2011Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And UltrasoundRosell, Cristina M. CSIC ORCID ; Marco, Cristina; García Álvarez, J.; Salazar, J.artículo

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