English español

Navegación por Autor Fernández, Cristina

Ir a: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
O introducir las primeras letras:

Mostrando resultados 50 a 56 de 56 < Anterior

Derechos	Preview	Fecha Public.	Título	Autor(es)	Tipo
openAccess		2011	TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS	*Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Jiménez, M. José CSIC; Canet, Wenceslao CSIC*	artículo
openAccess		2009	The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures	*Fernández, Cristina CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID*	artículo
openAccess		2006	The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes	*Fernández, Cristina CSIC; Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC*	artículo
closedAccess		2005	The effect of sample temperature on instrumental and sensory properties of mashed potato products	*Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Tortosa, M. E.*	artículo
closedAccess		2007	The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes	*Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Fernández, Cristina CSIC*	artículo
openAccess		2017	The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics	*Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fernández, Cristina CSIC*	capítulo de libro
closedAccess		ene-2011	Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants	*Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Solas, M. Teresa; Canet, Wenceslao CSIC*	artículo

Mostrando resultados 50 a 56 de 56 < Anterior