Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

por Álvarez, María Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Publicado 2022

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

por Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, María Dolores
Publicado 2022