C. Benedito de Barber

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 684 citations

Bread Quality, Wheat Dough Performance, Agricultural Economics +3

Pasting properties of different wheat flour-hydrocolloid systems

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · Food Hydrocolloids · 1999 · 322 citations

Food Chemistry, Rheology, Food Engineering +4

A differential scanning calorimetry study of wheat proteins

Alberto Le�n, Cristina M. Rosell, C. Benedito de Barber · European Food Research and Technology · 2003 · 103 citations

Biochemistry, Natural Sciences, Bioanalysis +4

The baking process of wheat rolls followed by cryo scanning electron microscopy

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber et al. · European Food Research and Technology · 2000 · 101 citations

Electron Microscopy, Grain Science, Wheat Rolls +4