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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessCarbohydrate Polymer_2017-Benavent.pdf.jpg17-oct-2016Comparison of porous starches obtained from different enzyme types and levelsBenavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
2openAccessFood Bioprocess Technol-2014-Altamirano.pdf.jpg2014Influence of Amyloglucosidase in Bread Crust PropertiesAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
3openAccessJ 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, Isabel; Rosell, Cristina M. CSIC ORCID artículo
4openAccessJ Food Engineering-2012-108-128.pdf.jpgene-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
5openAccessIJBM-2017-Benavent.pdf.jpg19-may-2017Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymesBenavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
6openAccessFood 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
7openAccessFood Chem 2018-Camelo.pdf.jpg22-abr-2018Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pastaCamelo Méndez, Gustavo A.; Agama Acevedo, Edith; Rosell, Cristina M. CSIC ORCID ; Perea Flores, María de J.; Bello Pérez, Luis A.artículo
8openAccessCereal 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
9openAccessStarchStark2019-Benavent.pdf.jpg17-sep-2018Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of PorosityBenavent Gil, Yaiza; Román, Laura; Gómez, Manuel CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo

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