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Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
- Published in:
- Foods, 2022, v. 11, n. 2, p. 178, doi. 10.3390/foods11020178
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- Article
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials †.
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- Foods, 2021, v. 10, n. 3, p. 573, doi. 10.3390/foods10030573
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- Article
Retraction: Masiá, C. et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9 , 1182.
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- Foods, 2020, v. 9, n. 12, p. 1782, doi. 10.3390/foods9121782
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- Article
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1182, doi. 10.3390/foods9091182
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- Publication type:
- Article
Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations.
- Published in:
- Food Biophysics, 2013, v. 8, n. 4, p. 262, doi. 10.1007/s11483-013-9299-y
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- Article
Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1620, doi. 10.1002/jsfa.5934
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- Article
The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 5, p. 787, doi. 10.1007/s11746-011-1965-y
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- Article