Review: advantages and limitations on proccessing foods by UV light
págs. 137-148
Diacylglycerols from palm oil deodoriser distillate: part 1 - synthesis by lipase-catalysed esterification
págs. 149-156
Diacyglycerols from palm oir deodoriser distillate: part 1- physical and chemical characterisation
págs. 157-162
págs. 163-170
págs. 171-178
págs. 179-186
Microwave assisted drying of short-cut (ditalini) macaroni: cooking process and textural properties
págs. 187-196
Improvement of analytical conditions of mineral caco-2 cell uptake assays
Rosaura Farré Rovira, M. Jovaní, B. Viadel, M. Laparra, Reyes Barberá Sáez
págs. 197-201
© 2001-2024 Fundación Dialnet · Todos los derechos reservados