Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (7)

2007

  1. Bread quality and dough rheology of enzyme-supplemented wheat flour

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534

  2. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

    Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53

2004

  1. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

    European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150