Influence of hydrocolloids on dough rheology and bread quality von Rosell, C.M, Rojas, J.A, Benedito de Barber, C

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Role of maltodextrins in the staling of starch gels von ROIAS, J. A, ROSELL, C. M, DE BARBER, C. Benedito

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Effect of low molecular weight dextrins on gelatinization and retrogradation of starch von DURAN, Encarna, LEON, Alberto, BARBER, Berta, DE BARBER, Carmen Benedito

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Experimental Approach To Optimize the Use of α-Amylases in Breadmaking von Rosell, Cristina M, Haros, Monica, Escrivá, Consuelo, Benedito de Barber, Carmen

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The baking process of wheat rolls followed by cryo scanning electron microscopy von ROJAS, J. A, ROSELL, C. M, DE BARBER, C. Benedito, PEREZ-MUNUERA, I, LLUCH, M. A

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Pasting properties of different wheat flour-hydrocolloid systems von Rojas, J.A., Rosell, C.M., Benedito de Barber, C.

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Effect of processing conditions on acidification properties of wheat sour doughs von Martínez-Anaya, M.A., Benedito de Barber, C., Collar Esteve, C.

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Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs von Torner, M.J., Martínez-Anaya, M.A., Antuña, B., Benedito de Barber, C.

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Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough von Collar Esteve, C, Benedito de Barber, C, Martinez-Anaya, M.A

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Chemometrics assess quality of breadmaking starters von Martinez-Anaya, M.A. (CSIC, Valenica, Spain), Pitarch, B, Benedito de Barber, C

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Low Molecular Weight Peptides of Bread Dough and Bread. Dynamics During Fermentation and Baking von Prieto, J. A., Collar, C., De Barber, C. Benedito

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Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation von Collar, C. (CSIC, Valencia, Spain), Mascaros, A.F, Barber, C.B. de

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Viability and performance of pure yeast strains in frozen wheat dough von Baguena, R. (CSIC, Valencia, Espana), Soriano, M.D, Martinez-Anaya, M.A, Barber, C.B. de

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Separation of amino acids dimethylaminobenzene-thiohydantoin derivatives by reversed-phase high-performance liquid chromatography von PRIETO, J. A, COLLAR, C, BENEDITO DE BARBER, C

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Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria von Collar, C. (Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Calle Jaime Roig, Valencia, Spain), Mascaros, A.F, Prieto, J.A, Benedito de Barber, C

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Reversed-Phase High-Performance Liquid Chromatographic Determination of Biochemical Changes in Free Amino Acids During Wheat Flour Mixing and Bread Baking von Prieto, J.A., Collar, C., Benedito de Barber, C.

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Separation of Amino Acids Dimethylaminobenzenethiohydantoin Derivatives by Reversed-Phase High-Performance Liquid Chromatography von Prieto, J.A., Collar, C., Benedito de Barber, C.

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Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation von BENEDITO DE BARBER, C, PRIETO, J. A, COLLAR, C

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Effect of the addition of different fibres on wheat dough performance and bread quality von Wang, Jinshui, Rosell, Cristina M, Benedito de Barber, Carmen

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The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid ba... von Torner, M. Jos, Bainotti, Alberto, Martinez-Anaya, M. Antonia, Barber, Carmen Benedito

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