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Article(2)
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Ciencia de los alimentos(2)
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scopus(2)
Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach
ArticleAbstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated whenPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusWholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
ArticleAbstract: The effect of different breadmaking processes (conventional, frozen dough, frozen partially baked brPalabras claves:Breadmaking, Phytates, Quality, WholemealAutores:Cristina M. Rosell, Haros M., Santos E., Sanz Penella J.M.Fuentes:scopus