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Results: 1-5 |
Results: 5

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: Andreu, P Collar, C Martinez-Anaya, MA
Citation: P. Andreu et al., Thermal properties of doughs formulated with enzymes and starters, EUR FOOD RE, 209(3-4), 1999, pp. 286-293

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

Authors: Andreu, P
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
Risultati: 1-5 |