Publications by the researcher in collaboration with BONASTRE ICIA OLIETE MAYORGA (6)

2011

  1. Rheological study of layer cake batters made with soybean protein isolate and different starch sources

    Journal of Food Engineering, Vol. 102, Núm. 3, pp. 272-277

2010

  1. Modeling of texture evolution of cakes during storage

    Journal of Texture Studies, Vol. 41, Núm. 1, pp. 17-33

2008

  1. Effect of fermentation conditions on bread staling kinetics

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1379-1387

  2. Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 3, pp. 259-269

  3. Studies on cake quality made of wheat-chickpea flour blends

    LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1701-1709

2006

  1. Textura y color de la carne de vacuno en función de la raza y del sexo. Correlación con propiedades físico-químicas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 378, pp. 124-133