9 research outputs found

    A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician RĂ­as (Spain)

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    Chelating agents

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    Pancreatic peptides

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    A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products

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    Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products

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