N. B. Casas-Alencáster

INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK. EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND AN ENRICHED SUBSTRATE

L. P. Martínez-Padilla, J. Domínguez-Soberanes, M. García‐Garibay, 2001 .

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

L. P. Martínez-Padilla, N. B. Casas-Alencáster, J. García-Rivera, 2015 .

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

L. P. Martínez-Padilla, N. B. Casas-Alencáster, M. P. Molina-Rubio, 2010 .

Foaming properties of skim milk powder fortified with milk proteins

L. P. Martínez-Padilla, N. B. Casas-Alencáster, M. G. Sosa-Herrera, 2014 .