Authors:
LOBATOCALLEROS C
VERNONCARTER EJ
GUERREROLEGARRETA I
SORIANOSANTOS J
ESCALONABEUNDIA H
Citation: C. Lobatocalleros et al., USE OF FAT BLENDS IN CHEESE ANALOGS - INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS, Journal of texture studies, 28(6), 1997, pp. 619-632
Citation: J. Sorianosantos et Ma. Cordobasalgado, EVALUATION OF DIFFERENT METHODS OF SOLUBI LIZATION OF NITROGEN FOR PREPARATION OF PROTEIN-CONCENTRATES FROM AMARANTH SEED, Revista espanola de ciencia y tecnologia de alimentos, 35(2), 1995, pp. 161-177