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	1.	Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil. [electronic resource] by Morales-Irigoyen, E E Severiano-Pérez, P Rodriguez-Huezo, M E Totosaus, A Producer: 20121002 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of a yeast culture extract compound stimulating the growth of an anaerobic cellulolytic consortium. [electronic resource] by Aguirre-Alvarez, G Rodríguez-Huezo, M E Hernández-Fuentes, A D Pimentel-González, D J Campos-Montiel, R G Producer: 20111109 In: Journal of animal physiology and animal nutrition vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	In vitro digestibility, physicochemical, thermal and rheological properties of banana starches. [electronic resource] by Utrilla-Coello, R G Rodríguez-Huezo, M E Carrillo-Navas, H Hernández-Jaimes, C Vernon-Carter, E J Alvarez-Ramirez, J Producer: 20140819 In: Carbohydrate polymers vol. 101 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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