Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

by Cristina M. González, Rebeca Gil, Gemma Moraga, Alejandra Salvador
Published 2021-03-01

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

by Nariane Q. Vilhena, Rebeca Gil, Empar Llorca, Gemma Moraga, Alejandra Salvador
Published 2020-07-01

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

by César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando
Published 2020-07-01