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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessIJFST-2015-Oliveira.pdf.jpg2015Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cerealOliveira, L. C.; Rosell, Cristina M. CSIC ORCID ; Steel, C. J.artículo
2openAccessFood Bioprocess Technol-2014-Martinez.pdf.jpg2014Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice FlourMartínez, Mario M.; Calviño, Adelina CSIC; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
3openAccessJ Food Eng 2014-Martinez.pdf.jpg2014Modification of wheat flour functionality and digestibility through different extrusion conditionsMartínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
4openAccessStarch 2017-Oliveira.pdf.jpg10-abr-2017Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditionsOliveira, Ludmilla C.; Barros, Jefferson H.T.; Rosell, Cristina M. CSIC ORCID ; Steel, Caroline J.artículo
5openAccessFood Chem-2016-Roman.pdf.jpg15-may-2016Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, Laura; Durá, Ángela CSIC; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo
6openAccessIJBM-2017-Roman.pdf.jpg21-mar-2017Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatmentRomán, Laura; Martínez, Mario M.; Rosell, Cristina M. CSIC ORCID ; Gómez, Manuel CSIC ORCIDartículo

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