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Pérez, Oscar E.
33
2004
3
"Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" (2004) Kobylañski, J.R.; Pérez, O.E.; Pilosof, A.M.R. Thermochimica Acta. 411(1):81-89
"Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white" (2004) Perez, O.E.; Pilosof, A.M.R. Food Research International. 37(1):102-110
"Effect of Steeping Corn with Lactic Acid on Starch Properties" (2004) Haros, M.; Perez, O.E.; Rosell, C.M. Cereal Chemistry. 81(1):10-14