Digital.CSIC > Ciencia y Tecnología de Alimentos > Instituto de Agroquímica y Tecnología de Alimentos (IATA) >

(IATA) Artículos

or browse 
Subscribe to this collection to receive daily e-mail notification of new additions

Recent Submissions

Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

On the use of ball milling to develop poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-graphene nanocomposites (II) - Mechanical, barrier, and electrical properties

Políticas institucionales para el fomento del acceso abierto: tipología y buenas prácticas

Cold response in Saccharomyces cerevisiae: New functions for old mechanisms


RSS Feeds

RSS Feed RSS Feed