Publicaciones en las que colabora con M. Dolz (2)

2001

  1. Viscous synergism in carrageenans (kappa and lambda) and locust bean gum mixtures: influence of adding sodium carboxymethylcellulose

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 7, Núm. 5, pp. 383-391

2000

  1. Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan-locust bean gum-NaCMC mixture

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 6, Núm. 5, pp. 415-423