AAAAAA

   
Results: 1-5 |
Results: 5

Authors: Haros, M Rosell, CM Benedito, C
Citation: M. Haros et al., Fungal phytase as a potential breadmaking additive, EUR FOOD RE, 213(4-5), 2001, pp. 317-322

Authors: Perez, OE Haros, M Suarez, C
Citation: Oe. Perez et al., Corn steeping: influence of time and lactic acid on isolation and thermal properties of starch, J FOOD ENG, 48(3), 2001, pp. 251-256

Authors: Rosell, CM Haros, M Escriva, C de Barber, CB
Citation: Cm. Rosell et al., Experimental approach to optimize the use of alpha-amylases in breadmaking, J AGR FOOD, 49(6), 2001, pp. 2973-2977

Authors: Haros, M Rosell, CM Benedito, C
Citation: M. Haros et al., Use of fungal phytase to improve breadmaking performance of whole wheat bread, J AGR FOOD, 49(11), 2001, pp. 5450-5454

Authors: Haros, M Suarez, C
Citation: M. Haros et C. Suarez, Effect of chemical pretreatments and lactic acid on the rate of water absorption and starch yield in corn wet-milling, CEREAL CHEM, 76(5), 1999, pp. 783-787
Risultati: 1-5 |