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Navegación por Autor Morell, Pere
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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
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closedAccess | 2017 | The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts | Morell, Pere; Chen, Jianshe; Fiszman, Susana CSIC ORCID | artículo | |
closedAccess | ene-2014 | Understanding the relevance of in-mouth food processing. A review of invitro techniques | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo de revisión | |
openAccess | 31-jul-2021 | Use of Oleogels to Replace Margarine in Steamed and Baked Buns | Bascuas, Santiago; Morell, Pere; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | artículo | |
closedAccess | abr-2015 | Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity | Morell, Pere; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID | artículo |