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Buera, María del Pilar
104
Cereal Chemistry
2
"Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state" (1998) Buera, M.P.; Jouppila, K.; Roos, Y.H.; Chirife, J. Cereal Chemistry. 75(1):64-69
"Toasting time and cooking formulation affect browning reaction products development in corn flakes" (2017) Cueto, M.;Burillo, S.P.;Rufían-Henares, J.A. (...)Del Pilar Buera, M. Cereal Chemistry. 94(3):380-384