JOANA PICO CARBAJO-rekin lankidetzan egindako argitalpenak (3)

2017

  1. Influence of different flours and starches on gluten-free bread aroma

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1433-1441

2016

  1. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

    Food Chemistry, Vol. 206, pp. 110-118

  2. Analytical methods for volatile compounds in wheat bread

    Journal of Chromatography A, Vol. 1428, pp. 55-71