ANA ELIZABETH DE LA HORRA

Datos académicos

Lugar de trabajo	CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS / CENTRO CIENTIFICO TECNOLOGICO CONICET - CORDOBA / INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA \| UNIVERSIDAD NACIONAL DE CORDOBA / FACULTAD DE CIENCIAS QUIMICAS / INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Título	Doctora en Ciencias de la Ingenieria
Grado	Universitario de posgrado/doctorado
Campo de aplicación	Alimentos
Especialidad	Alimentos

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-5 de 5

Artículo Characterization of gluten-free bulk dough for laminated products

de la Horra, Ana Elizabeth ; Velasco, Manuel Isaac ; Barrera, Gabriela ; Steffolani, Maria Eugenia ; Acosta, Rodolfo Héctor ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (Springer, 2021-08)
Artículo Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

de la Horra, Ana Elizabeth ; Barrera, Gabriela ; Steffolani, Maria Eugenia ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (Universiti Putra Malaysia, 2018-12)
Artículo Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

de la Horra, Ana Elizabeth ; Barrera, Gabriela ; Steffolani, Maria Eugenia ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (Association of Food Scientists and Technologists of India, 2017-08)
Artículo The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products

de la Horra, Ana Elizabeth ; Steffolani, Maria Eugenia ; Barrera, Gabriela ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (Springer, 2018-08)
Artículo Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality

de la Horra, Ana Elizabeth ; Steffolani, Maria Eugenia ; Barrera, Gabriela ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (University of Zagreb. Faculty of Food Technology and Biotechnology, 2015-10)

Mostrando ítems 1-5 de 5