Authors:
Collar, C
Martinez, JC
Andreu, P
Armero, E
Citation: C. Collar et al., Effects of enzyme associations on bread dough performance. A response surface analysis, FOOD SC TEC, 6(3), 2000, pp. 217-226
Authors:
Martinez-Anaya, MA
Devesa, A
Andreu, P
Escriva, C
Collar, C
Citation: Ma. Martinez-anaya et al., Effects of the combination of starters and enzymes in regulating bread quality and shelf life (vol 4, pg 425, 1998), FOOD SC TEC, 5(3), 1999, pp. NIL_1
Authors:
Collar, C
Andreu, P
Martinez, JC
Armero, E
Citation: C. Collar et al., Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study, FOOD HYDROC, 13(6), 1999, pp. 467-475
Citation: P. Andreu, Borders and borderers (Aircraft and the trivialisation of borders and the disappearance of their symbolic value), ARCHIT DES, (140), 1999, pp. 56-61