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Works by Borla, O. Perez

Results: 2

1

RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 439

By:

Saiz, A. I.;
Iurlina, M. O.;
Borla, O. Perez;
Fritz, R.

Publication type:

Article

2

Ultrastructure of Actomyosin in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) During Frozen Storage.

Published in:

Journal of Aquatic Food Product Technology, 2000, v. 9, n. 4, p. 85, doi. 10.1300/J030v09n04_08

By:

Roura, S.I.;
Montecchia, C.L.;
Roldán, H.;
Pérez-Borla, O.;
Crupkin, M.

Publication type:

Article