Concepedia

Jessica De la O-Keller

JD

1

Publications

129

Citations

1

H-Index

2009

Active since

Affiliations

Instituto de Agroquímica y Tecnología de Alimentos(Current)

Jessica De la O-Keller is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in food chemistry.

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Publications per year

2009–2009

1

Publications

1

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Marı́a Eugenia Bárcenas, Jessica De la O-Keller, Cristina M. Rosell · Journal of Food Engineering · 2009 · 129 citations · Full text

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