Carlos Osella

Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

H. D. Sánchez, Carlos Osella, M. A. de la Torre · Journal of Food Science · 2002 · 174 citations

Food Chemistry, Engineering, Rice Flour +11

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread

Carlos Osella, H. D. Sánchez, Carlos R. Carrara et al. · Starch - Stärke · 2005 · 117 citations

Food Chemistry, Materials Science, Water Migration +11

Effect of storage temperature on starch retrogradation of bread staling

Juan Francisco Aguirre, Carlos Osella, Carlos R. Carrara et al. · Starch - Stärke · 2011 · 111 citations

Food Chemistry, Materials Science, Recrystallization Kinetics +12

Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk

H. D. Sánchez, Carlos Osella, M. A. de la Torre · Food Science and Technology International · 2004 · 73 citations

Nutrition, Protein Content, Bread Protein Content +11

Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads

Enzo A. Tosi, Edmundo D. Ré, R. Masciarelli et al. · LWT · 2002 · 55 citations

Engineering, Agricultural Economics, Wheat Flour Supplementation +5