Chapters by Dr. Reynold Farrera-Rebollo

• Book Chapter Sourdough and Bread Properties as Affected by Soybean Protein Addition
  by Josué Peñaloza- Espinosa, Gloria J. De La Rosa-Angulo, Rosalva Mora-Escobedo, Jorge Chanona-Pérez, Reynold Farrera-Rebollo and Georgina Calderón-Domínguez in the book "Soybean - Applications and Technology" edited by Tzi-Bun Ng, ISBN 978-953-307-207-4, InTech, April 4, 2011