Manuel Berjano Núñez-rekin lankidetzan egindako argitalpenak (2)

1997

  1. Linear Viscoelasticity of Salad Dressing Emulsions

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 3, pp. 713-719

1995

  1. Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

    Food Hydrocolloids, Vol. 9, Núm. 2, pp. 111-121