Authors:
Camacho, MM
Martinez-Navarrete, N
Chiralt, A
Citation: Mm. Camacho et al., Stability of whipped dairy creams containing locust bean gum/lambda-carrageenan mixtures during freezing-thawing processes, FOOD RES IN, 34(10), 2001, pp. 887-894
Authors:
Chiralt, A
Martinez-Navarrete, N
Martinez-Monzo, J
Talens, P
Moraga, G
Ayala, A
Fito, P
Citation: A. Chiralt et al., Changes in mechanical properties throughout osmotic processes - Cryoprotectant effect, J FOOD ENG, 49(2-3), 2001, pp. 129-135
Citation: N. Martinez-navarrete et A. Chiralt, Water diffusivity and mechanical changes during hazelnut hydration, FOOD RES IN, 32(6), 1999, pp. 447-452
Authors:
Camacho, MM
Martinez-Navarrete, N
Chiralt, A
Citation: Mm. Camacho et al., Influence of locust bean gum/lambda-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams, FOOD RES IN, 31(9), 1998, pp. 653-658