Cristina M. Rosell-rekin lankidetzan egindako argitalpenak (2)

2007

  1. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

    Food Hydrocolloids, Vol. 21, Núm. 2, pp. 167-173

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