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C
Cristina M. Rosell
Instituto de Agroquímica y Tecnología de Alimentos
ORCID https://orcid.org/0000-0001-7197-5874
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Top Publications
Influence of hydrocolloids on dough rheology and bread quality
Food Hydrocolloids
2001
847 citations
First author
Corresponding
Different hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids
2003
471 citations
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
Food Hydrocolloids
2006
395 citations
Studies on cake quality made of wheat–chickpea flour blends
LWT
2007
339 citations
Cristina M. Rosell · Scinovex
