Authors: RODRIGO F GASQUE F FISZMAN SM MARTINEZ A

Citation: F. Rodrigo et al., EFFECT OF LYOPHILIZATION ON THE MECHANICAL CHARACTERISTICS OF A LARGEPARTICLE AND ON THE BEHAVIOR OF IMMOBILIZED BACTERIAL SPARES, Journal of food protection, 61(5), 1998, pp. 633-636

Authors: SALVADOR A FISZMAN SM

Citation: A. Salvador et Sm. Fiszman, TEXTURAL CHARACTERISTICS AND DYNAMIC OSCILLATORY RHEOLOGY OF MATURATION OF MILK GELATIN GELS WITH LOW ACIDITY, Journal of dairy science, 81(6), 1998, pp. 1525-1531

Authors: RODRIGO C RODRIGO M FISZMAN SM

Citation: C. Rodrigo et al., THE IMPACT OF HIGH-TEMPERATURE, SHORT-TIME THERMAL-TREATMENT ON TEXTURE AND WEIGHT-LOSS OF GREEN ASPARAGUS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(1), 1997, pp. 53-58

Authors: OCIO MJ FISZMAN SM GASQUE F RODRIGO M MARTINEZ A

Citation: Mj. Ocio et al., DEVELOPMENT OF A RESTRUCTURED ALGINATE FOOD PARTICLE SUITABLE FOR HIGH-TEMPERATURE SHORT-TIME PROCESS VALIDATION, Food hydrocolloids, 11(4), 1997, pp. 423-427

Authors: PONS M FISZMAN SM

Citation: M. Pons et Sm. Fiszman, INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS, Journal of texture studies, 27(6), 1996, pp. 597-624

Authors: GAMERO M FISZMAN SM DURAN L

Citation: M. Gamero et al., STRESS-RELAXATION OF FRUIT GELS - EVALUATION OF MODELS AND EFFECTS OFCOMPOSITION, Journal of food science, 58(5), 1993, pp. 1125