Patricia Rodriguez Ferrer-rekin lankidetzan egindako argitalpenak (1)

2018

  1. Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

    International Journal of Food Science and Technology, Vol. 53, Núm. 1, pp. 129-136