Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
Primo-Martín, C., Sanz, T., Steringa, D.W., Salvador, A., Fiszman, S.M., van Vliet, T.
Published in Food hydrocolloids (01.11.2010)
Published in Food hydrocolloids (01.11.2010)
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Journal Article
Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition
Arocas, A, Sanz, T, Salvador, A, Varela, P, Fiszman, S.M
Published in Journal of food science (01.03.2010)
Published in Journal of food science (01.03.2010)
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Journal Article
Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability
Arocas, A, Varela, P, González-Miret, Ma Lourdes, Salvador, A, Heredia, F. J, Fiszman, S. M
Published in International journal of food properties (19.05.2013)
Published in International journal of food properties (19.05.2013)
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Journal Article
Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems
Flores, M., Giner, E., Fiszman, S.M., Salvador, A., Flores, J.
Published in Meat science (01.05.2007)
Published in Meat science (01.05.2007)
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