P. Andreu

Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

Concha Collar, P. Andreu, Eva Armero · Food Hydrocolloids · 1999 · 219 citations

Wheat Bread, Hydrocolloid Addition

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

Concha Collar, Juan Carlos Bel Martínez, P. Andreu et al. · Food Science and Technology International · 2000 · 48 citations

Nutrition, Engineering, Food Analysis +18

Thermal properties of doughs formulated with enzymes and starters

P. Andreu, M. A. Martínez-Anaya · European Food Research and Technology · 1999 · 30 citations

Engineering, Functional Property, Biochemical Engineering +5

Effects of the combination of starters and enzymes in regulating bread quality and shelf life

A. Devesa, C. Escrivá, Concha Collar et al. · Food Science and Technology International · 1998 · 17 citations

Biology, Nutrition, Bread Quality +14

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

M. A. Martínez-Anaya, A. Devesa, P. Andreu et al. · Food Science and Technology International · 1999 · 16 citations

Shelf Life, Engineering, Agricultural Economics +20