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Antonio Vercet
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Antonio Vercet
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1
Are Food Additives a Really Problematic Hidden Source of Potassium for Chronic Kidney Disease Patients?
by
Montserrat Martínez-Pineda
,
Antonio Vercet
,
Cristina Yagüe-Ruiz
Published 2021-10-01
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Article
2
Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
by
Montserrat Martínez-Pineda
,
Cristina Yagüe-Ruiz
,
Antonio Vercet
Published 2021-07-01
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Article
3
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
by
Montserrat Martínez-Pineda
,
Cristina Yagüe-Ruiz
,
Antonio Vercet
Published 2020-05-01
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4
Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
by
Montserrat Martínez-Pineda
,
Cristina Yagüe-Ruiz
,
Alberto Caverni-Muñoz
,
Antonio Vercet
-Tormo
Published 2016-07-01
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Article
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