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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
2openAccessFood Bioprocess Technol - Maize-Based Gluten-Free Bread.pdf.jpgoct-2010Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental QualityBrites, Carla; Trigo, Maria João; Santos, Carla; Collar, Concha CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
3openAccessJournal 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
4openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
5openAccessIFSET 2019-Gonzalez.pdf.jpg21-mar-2018Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor floursGonzález, Cristina M.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
6openAccessBread quality in maize IJFST-R2.pdf.jpg22-feb-2017Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performanceGarzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Malvar Pintos, Rosa Ana CSIC ORCID ; Revilla Temiño, Pedro CSIC ORCID artículo
7openAccessCereal 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

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