Items where Author is "Frias, J."
Group by: Item Type | No Grouping Number of items: 4. Martínez-Villaluenga, C. and Torres, A. and Frias, J. and et al, . (2010) Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT - Food Science and Technology, 43 (4). pp. 617-622. Torres, A. and Frias, J. and Granito, M. and et al, . (2006) Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products. Journal of Agricultural and Food Chemistry, 54 (18). pp. 6685-6691. Gulewicz, P. and Ciesiołka, D. and Frias, J. and et al, . (2000) Simple Method of Isolation and Purification of α-Galactosides from Legumes. Journal of Agricultural and Food Chemistry, 48 (8). pp. 3120-3123. Frias, J. and Vidal-Valverde , C. and Kozlowska , H. and et al, . (1996) Natural Fermentation of Lentils. Influence of Time, Flour Concentration, and Temperature on the Kinetics of Monosaccharides, Disaccharide, and α-Galactosides. Journal of Agricultural and Food Chemistry, 44 (2). pp. 579-584. |
