مقالههای دارای تعهدات انتشار عمومی - Altamirano-Fortoulبیشتر بدانید
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Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
R Altamirano-Fortoul, R Moreno-Terrazas, A Quezada-Gallo, CM Rosell
Food Hydrocolloids 29 (1), 166-174, 2012
تعهدات: Government of Spain
Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies
J Gil-Humanes, F Pistón, R Altamirano-Fortoul, A Real, I Comino, ...
PloS one 9 (3), e90898, 2014
تعهدات: Government of Spain
Effect of the amount of steam during baking on bread crust features and water diffusion
R Altamirano-Fortoul, A Le-Bail, S Chevallier, CM Rosell
Journal of Food Engineering 108 (1), 128-134, 2012
تعهدات: Government of Spain
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
U Krupa-Kozak, R Altamirano-Fortoul, M Wronkowska, CM Rosell
European Food Research and Technology 235, 545-554, 2012
تعهدات: Government of Spain
Thermomechanically induced protein aggregation and starch structural changes in wheat flour dough
CM Rosell, R Altamirano‐Fortoul, C Don, A Dubat
Cereal Chemistry 90 (2), 89-100, 2013
تعهدات: Government of Spain
Texture of bread crust: puncturing settings effect and its relationship to microstructure
R Altamirano‐Fortoul, I Hernando, CM Rosell
Journal of Texture Studies 44 (2), 85-94, 2013
تعهدات: Government of Spain
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
R Altamirano-Fortoul, P Hernández-Muñoz, I Hernando, CM Rosell
Journal of Food Engineering 163, 25-31, 2015
تعهدات: Government of Spain
Influence of amyloglucosidase in bread crust properties
R Altamirano-Fortoul, I Hernando, CM Rosell
Food and Bioprocess Technology 7, 1037-1046, 2014
تعهدات: Government of Spain
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