Publicaciones en las que colabora con Bernardo Prieto Gutiérrez (3)
2024
-
Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Dairy, Vol. 5, Núm. 1, pp. 93-105
2023
-
Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
Dairy, Vol. 4, Núm. 1, pp. 222-234
-
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
Foods, Vol. 12, Núm. 4