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Results: 8
Fungal phytase as a potential breadmaking additive
Authors:
Haros, M Rosell, CM Benedito, C
Citation:
M. Haros et al., Fungal phytase as a potential breadmaking additive, EUR FOOD RE, 213(4-5), 2001, pp. 317-322
Combined effect of different antistaling agents on the pasting properties of wheat flour
Authors:
Rosell, CM Rojas, JA de Barber, CB
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
Role of maltodextrins in the staling of starch gels
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
Influence of hydrocolloids on dough rheology and bread quality
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
Experimental approach to optimize the use of alpha-amylases in breadmaking
Authors:
Rosell, CM Haros, M Escriva, C de Barber, CB
Citation:
Cm. Rosell et al., Experimental approach to optimize the use of alpha-amylases in breadmaking, J AGR FOOD, 49(6), 2001, pp. 2973-2977
Use of fungal phytase to improve breadmaking performance of whole wheat bread
Authors:
Haros, M Rosell, CM Benedito, C
Citation:
M. Haros et al., Use of fungal phytase to improve breadmaking performance of whole wheat bread, J AGR FOOD, 49(11), 2001, pp. 5450-5454
The baking process of wheat rolls followed by cryo scanning electron microscopy
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
Pasting properties of different wheat flour-hydrocolloid systems
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
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