C. Bollaín

发表

Relationships between dough functional indicators during breadmaking steps in formulated samples

C. Collar, C. Bollaín, 2005 .

Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples

C. Collar, A. Angioloni, C. Bollaín, 2006 .

SIMPLIT: Ensuring technology usability for the elderly

Rakel Poveda, José Laparra, Amparo López, 2012 .

Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads

C. Collar, A. Angioloni, C. Bollaín, 2005 .

Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements

C. Collar, C. Bollaín, 2004 .

Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads

C. Collar, C. Bollaín, 2005 .

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

C. Rosell, C. Collar, C. Bollaín, 2007 .

Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

C. Collar, A. Angioloni, C. Bollaín, 2005 .

Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs

C. Collar, C. Bollaín, 2004 .