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Results:
1-7
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Results: 7
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
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:
Duran, E
Leon, A
Barber, B
de Barber, CB
Citation: E. Duran et al., Effect of low molecular weight dextrins on gelatinization and retrogradation of starch, EUR FOOD RE, 212(2), 2001, pp. 203-207
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:
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
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:
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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