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Results: 1-6 |
Results: 6

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: Fito, P Chiralt, A Barat, JM Andres, A Martinez-Monzo, J Martinez-Navarrete, N
Citation: P. Fito et al., Vacuum impregnation for development of new dehydrated products, J FOOD ENG, 49(4), 2001, pp. 297-302

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

Authors: Martinez-Navarrete, N Chiralt, A
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: Chiralt, A Fito, P Andres, A Barat, JM Martinez-Monzo, J Martinez-Navarrete, N
Citation: A. Chiralt et al., Vacuum impregnation: a tool in minimally processing of foods, FOOD ENGN M, 1999, pp. 341-356

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
Risultati: 1-6 |