MARIA SOLEDAD VICENTE MARTIN-rekin lankidetzan egindako argitalpenak (3)

2019

  1. Sensory perception and flow properties of dysphagia thickening formulas with different composition

    Food Hydrocolloids, Vol. 90, pp. 508-514

2018

  1. Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

    Food Control, Vol. 85, pp. 168-176

2003

  1. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

    International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399