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Citation: Cm. Rosell et al., Combined effect of different antistaling agents on the pasting properties of wheat flour, EUR FOOD RE, 212(4), 2001, pp. 473-476

Authors: Rojas, JA Rosell, CM de Barber, CB

Citation: Ja. Rojas et al., Role of maltodextrins in the staling of starch gels, EUR FOOD RE, 212(3), 2001, pp. 364-368

Authors: Rosell, CM Rojas, JA de Barber, CB

Citation: Cm. Rosell et al., Influence of hydrocolloids on dough rheology and bread quality, FOOD HYDROC, 15(1), 2001, pp. 75-81

Authors: Rojas, JA Rosell, CM de Barber, CB Perez-Munuera, I Lluch, MA

Citation: Ja. Rojas et al., The baking process of wheat rolls followed by cryo scanning electron microscopy, EUR FOOD RE, 212(1), 2000, pp. 57-63

Authors: Franco, HS Rojas, JA Cortes, JG Cortes, IN

Citation: Hs. Franco et al., Mepraia spinolai in the Southeastern Pacific Ocean Coast (Chile) - First insular record and feeding pattern on the Pan de Azucar Island, MEM I OSW C, 95(2), 2000, pp. 167-170

Authors: Rojas, JA Rosell, CM de Barber, CB

Citation: Ja. Rojas et al., Pasting properties of different wheat flour-hydrocolloid systems, FOOD HYDROC, 13(1), 1999, pp. 27-33