Ingeniería Agrícola y Forestal
Departamento
![Foto de Cristina M.](/img/nophoto.png)
Cristina M.
Rosell
Publicaciones en las que colabora con Cristina M. Rosell (27)
2020
2019
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Evaluation of starch-protein interactions as a function of pH
Foods, Vol. 8, Núm. 5
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Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
Starch/Staerke, Vol. 71, Núm. 3-4
2018
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Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
Carbohydrate Polymers, Vol. 200, pp. 543-551
2017
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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
International Journal of Biological Macromolecules, Vol. 101, pp. 326-333
2016
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Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
Food Chemistry, Vol. 199, pp. 287-295
2015
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Effect of Microwave Treatment on Physicochemical Properties of Maize Flour
Food and Bioprocess Technology, Vol. 8, Núm. 6, pp. 1330-1335
2014
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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
Food and Bioprocess Technology, Vol. 7, Núm. 9, pp. 2657-2665
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Effect of water content and flour particle size on gluten-free bread quality and digestibility
Food Chemistry, Vol. 151, pp. 526-531
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Modification of wheat flour functionality and digestibility through different extrusion conditions
Journal of Food Engineering, Vol. 143, pp. 74-79
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Rice
Bakery Products Science and Technology: Second Edition (Wiley Blackwell), pp. 89-106
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Rice
BAKERY PRODUCTS SCIENCE AND TECHNOLOGY, 2ND EDITION (BLACKWELL SCIENCE PUBL), pp. 89-106
2013
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Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
Carbohydrate Polymers, Vol. 98, Núm. 1, pp. 421-427
2012
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Effect of different fibers on batter and gluten-free layer cake properties
LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 209-214
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Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
Food and Bioprocess Technology, Vol. 5, Núm. 8, pp. 3142-3150
2011
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Fibras naturales o añadidas en el pan
Molinería y panadería: Revista profesional de panadería y pastelería, Núm. 1207, pp. 10-18
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Hidrocoloides en el pan: mejoran la textura y retrasan el envejecimiento
Molinería y panadería: Revista profesional de panadería y pastelería, Núm. 1205, pp. 16-24
2008
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Studies on cake quality made of wheat-chickpea flour blends
LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1701-1709
2007
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Bread quality and dough rheology of enzyme-supplemented wheat flour
European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534
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Frozen dough and partially baked bread: An update
Food Reviews International, Vol. 23, Núm. 3, pp. 303-319