B. Villegas

发表

Oral processing and dynamics of texture perception in commercial gluten-free breads.

S. Fiszman, A. Tárrega, P. Puerta, 2020, Food research international.

Optimising acceptability of new prebiotic low-fat milk beverages.

A. Tárrega, E. Costell, B. Villegas, 2010 .

Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content

E. Costell, B. Villegas, 2007 .

Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages

E. Costell, B. Villegas, I. Carbonell, 2008 .

Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects

E. Costell, B. Villegas, I. Carbonell, 2009 .

Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements

E. Costell, B. Villegas, I. Carbonell, 2008 .

INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R‐INDEX ANALYSIS OF THE RANKING DATA

E. Costell, B. Villegas, I. Carbonell, 2007 .

Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

B. Villegas, S. Ruth, W. Akkermans, 2010 .