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  1. 1
    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
    “...ISEKI Food Association...”
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  2. 2
    Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
    “...ISEKI Food Association...”
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  3. 3
    Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
    “...ISEKI Food Association...”
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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