Effect of the amount of steam during baking on bread crust features and water diffusion

by Altamirano Fortoul, Rossana, Le-Bail, A., Chevallier, S., Rosell, Cristina M.
Published 2012-01

Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll

by Le-Bail, A., Altamirano Fortoul, Rossana, Dessev, T., Rosell, Cristina M., Leray, D., Lucas, T., Chevallier, S., Jury, V.
Published 2011-05-22

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

by Curic, D., Novotni, D., Skevin, D., Rosell, Cristina M., Collar, Concha, Le-Bail, A., Colic-Baric, I., Gabric, D.
Published 2008-08

The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes

by Lambert, J.L., Le-Bail, A., Zuniga, R., van-Haesendonck, I., van-Zeveren, E., Rosell, Cristina M., Collar, Concha, Curic, D., Galic, K., Sikora, M.
Published 2009