Publicaciones en las que colabora con Cristina M. Rosell (7)

2007

  1. Bread quality and dough rheology of enzyme-supplemented wheat flour

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534

  2. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

    Food Hydrocolloids, Vol. 21, Núm. 2, pp. 167-173

  3. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

    Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53

2006

  1. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

    Food Chemistry, Vol. 99, Núm. 2, pp. 408-415

2005

  1. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

    Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100

  2. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

    Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430

2004

  1. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

    European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150