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1995
352
LWT - Food Science and Technology
2
"Rheological properties of food gums as related to their water binding capacity and to soy protein interaction" (1995) Sánchez, V.E.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 28(4):380-385
"Sucrose hydrolysis in a glassy starch matrix" (1995) Schebor, C.; del Pilar Buera, M.; Chirife, J.; Karel, M. LWT - Food Science and Technology. 28(2):245-248