AAAAAA

   
Results: 1-2 |
Results: 2

Authors: Ibarz, A Sangronis, E Barbosa-Canovas, GV Swanson, BG
Citation: A. Ibarz et al., Texture of egg gels induced by high hydrostatic pressure, FOOD SC TEC, 5(3), 1999, pp. 191-201

Authors: Rebolledo, MA Sangronis, E Barbosa-Canovas, GV
Citation: Ma. Rebolledo et al., Evaluation of cookies enriched with corn germ and soy fiber., ARCH LAT NU, 49(3), 1999, pp. 253-259
Risultati: 1-2 |