Publicaciones en las que colabora con Damian Valverde Garcia (2)

2016

  1. Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

    International Journal of Gastronomy and Food Science, Vol. 3, pp. 30-37

  2. Egg yolk fractions as basic ingredient in the development of new snack products

    International Journal of Gastronomy and Food Science, Vol. 3, pp. 23-29