Authors: Jimenez, T Martinez-Anaya, MA

Citation: T. Jimenez et Ma. Martinez-anaya, Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality, FOOD SC TEC, 7(1), 2001, pp. 5-14

Authors: Escriva, C Martinez-Anaya, MA

Citation: C. Escriva et Ma. Martinez-anaya, Influence of enzymes on the evolution of fructosans in sourdough wheat processes, EUR FOOD RE, 210(4), 2000, pp. 286-292

Authors: Jimenez, T Martinez-Anaya, MA

Citation: T. Jimenez et Ma. Martinez-anaya, Characterization of water soluble pentosans of enzyme supplemented dough and breads, FOOD SC TEC, 6(3), 2000, pp. 197-205

Authors: Martinez-Anaya, MA Devesa, A

Citation: Ma. Martinez-anaya et A. Devesa, Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans, FOOD SC TEC, 6(2), 2000, pp. 109-116

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