Showing 81 - 100 results of 195 for search 'Rosell, Cristina M.', query time: 0.02s Refine Results
  1. 81
    Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
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  2. 82
    Influence of hydrocolloids on dough rheology and bread quality
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  3. 83
    Pasting properties of different wheat flour-hydrocolloid systems
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  4. 84
    Role of maltodextrins in the staling of starch gels
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  5. 85
    Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
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  6. 86
    Understanding CGTase action through the relationship between starch structure and cyclodextrin formation
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  7. 87
    Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour
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  8. 88
    Thermal stabilization of probiotics by adsorption onto porous starches
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  9. 89
    Understanding the effect of emulsifiers on bread aeration during breadmaking
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  10. 90
    Jet milling effect on wheat flour characteristics and starch hydrolysis
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  11. 91
    Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality
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  12. 92
    Effect 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 cereal
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  13. 93
    Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
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  14. 94
    Exploring the integration of orange peel for sustainable gluten-free flatbread making
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  15. 95
    Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean Blends
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  16. 96
    Effect of the amount of steam during baking on bread crust features and water diffusion
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  17. 97
    Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And Ultrasound
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  18. 98
    Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment
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  19. 99
    Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough
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  20. 100
    Harina de Marolo (fruto brasileño) como ingrediente saludable para formular barritas de cereales
    by Pablo, E, Vilas Boas, E.V.B., Rosell, Cristina M.
    Published 2012-10-23
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