Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697 von Haros, Monica, Bielecka, Maria, Honke, Joanna, Sanz, Yolanda

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Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab von Rosell, Cristina M., Collar, Concepción, Haros, Mónica

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Effect of different carbohydrases on fresh bread texture and bread staling von Haros, Monica, Rosell, Cristina, Benedito, Carmen

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Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread von Gujral, Hardeep Singh, Haros, Mónica, Rosell, Cristina M

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Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition von Rosell, Cristina M., Santos, Eva, Sanz Penella, Juan M., Haros, Mónica

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Improvement of Flour Quality through Carbohydrases Treatment during Wheat Tempering von Haros, Mónica, Rosell, Cristina M, Benedito, Carmen

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Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential von Haros, Monika, Carlsson, Nils-Gunnar, Almgren, Annette, Larsson-Alminger, Marie, Sandberg, Ann-Sofie, Andlid, Thomas

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Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking von Palacios, María Consuelo, Haros, Monica, Sanz, Yolanda, Rosell, Cristina M.

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Use of Fungal Phytase to Improve Breadmaking Performance of Whole Wheat Bread von Haros, Mónica, Rosell, Cristina M, Benedito, Carmen

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Effect of freezing and frozen storage on the staling of part-baked bread von Bárcenas, Marı́a Eugenia, Haros, Mónica, Benedito, Carmen, Rosell, Cristina M

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Phytase activity as a novel metabolic feature in Bifidobacterium von Haros, Monica, Bielecka, Maria, Sanz, Yolanda

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Application of Bifidobacterium strains to the breadmaking process von Palacios, María Consuelo, Sanz, Yolanda, Haros, Mónica, Rosell, Cristina M.

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Influence of corn drying on its quality for the wet-milling process von Haros, Mónica, Tolaba, Marcela P, Suárez, Constantino

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Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation von Palacios, María Consuelo, Haros, Monica, Rosell, Cristina M., Sanz, Yolanda

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Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase von Gujral, Hardeep Singh, Haros, Monica, Rosell, Cristina M.

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Effect of steeping corn with lactic acid on starch properties von Haros, M, Perez, O.E, Rosell, C.M

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Phytate degradation by Bifidobacterium on whole wheat fermentation von Palacios, María Consuelo, Haros, Monica, Sanz, Yolanda, Rosell, Cristina M

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Fungal phytase as a potential breadmaking additive von Haros, Monica, Rosell, Cristina M, Benedito, Carmen

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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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Effect of steeping time on the starch properties from ground whole corn von Perez, Oscar E., Haros, Monica, Suarez, Constantino, Rosell, Cristina M.

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