Publicaciones en las que colabora con Patricia Rioja Feutrie (3)

2022

  1. Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

    LWT, Vol. 158

2021

  1. EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

    AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications

2019

  1. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology

    Journal of Food Engineering, Vol. 262, pp. 131-141