Thermal properties of doughs formulated with enzymes and starters
Andreu, P, Collar, C, Martínez-Anaya, M.A
Published in European food research & technology (01.01.1999)
Published in European food research & technology (01.01.1999)
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Chemometrics assess quality of breadmaking starters
Martinez-Anaya, M.A. (CSIC, Valenica, Spain), Pitarch, B, Benedito de Barber, C
Published in Journal of food science (01.03.1993)
Published in Journal of food science (01.03.1993)
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Viability and performance of pure yeast strains in frozen wheat dough
Baguena, R. (CSIC, Valencia, Espana), Soriano, M.D, Martinez-Anaya, M.A, Barber, C.B. de
Published in Journal of food science (01.11.1991)
Published in Journal of food science (01.11.1991)
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Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process
Rouzaud, O, Martinez-Anaya, M.A
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1997)
Published in Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (01.01.1997)
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