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MARIA EUGENIA STEFFOLANI
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-20 de 30
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Artículo By-products of the classification of chickpea as an alternative in the production of hummus(Wiley Blackwell Publishing, Inc, 2021-04-16) -
(Springer, 2021-08) -
Artículo Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality(Wiley Blackwell Publishing, Inc, 2012-03) -
(Wiley Blackwell Publishing, Inc, 2022-06-07) -
(Wiley Blackwell Publishing, Inc, 2014-05) -
(John Wiley & Sons Ltd, 2016-08) -
(Academic Press Ltd - Elsevier Science Ltd, 2010-05) -
(Wiley Blackwell Publishing, Inc, 2021-04-18)
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(Elsevier Science, 2015-05) -
(Wiley Blackwell Publishing, Inc, 2021-10) -
(University of Zagreb. Faculty of Food Technology and Biotechnology, 2020-07) -
(John Wiley & Sons Ltd, 2021-10-23)
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Artículo Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta(Elsevier Science, 2014-09) -
(Montagud, 2010-11) -
Artículo Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa(Universidad Nacional de Córdoba, 2017-12-13) -
(Sage Publications Ltd, 2019-12)
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Artículo Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality(Universiti Putra Malaysia, 2018-12) -
Capítulo de Libro Metodologías alternativas de elaboración de panTítulo del libro: Trigo. Un Cereal Único- Otros responsables: - (Eduvim, 2019)
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(Springer, 2019-10)
Mostrando ítems 1-20 de 30