GABRIELA NOEL BARRERA

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	Doctor en Ciencias de la Ingenieria
Grado	Universitario de posgrado/doctorado
Campo de aplicación	Alimentos
Especialidad	ALIMENTOS

PRODUCCION CIENTÍFICO TECNOLÓGICA

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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 Rheological behavior of the galactomannan fraction from Gleditsia triacanthos seed in aqueous dispersion

Barrera, Gabriela ; Piloni, Roxana Verónica ; Moldenaers, Paula; Iturriaga, Laura Beatriz; Ribotta, Pablo Daniel (Elsevier, 2022-11)
Artículo The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α‐amylase

Bustos Shmidt, Mariela Cecilia ; Barrera, Gabriela ; Perez, Gabriela Teresa ; Leon, Alberto Edel (Wiley Blackwell Publishing, Inc, 2012-07)
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 Thermal transitions and microstructure of starch apple pomace based systems

Rocha Parra, Andres Felipe ; Barrera, Gabriela ; Ribotta, Pablo Daniel ; Ferrero, Cristina (Wiley Blackwell Publishing, Inc, 2022-11-10)
Artículo Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Barrera, Gabriela ; Tadini, Carmen C.; Leon, Alberto Edel ; Ribotta, Pablo Daniel (Association of Food Scientists and Technologists of India, 2016-10)
Artículo Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

Barrera, Gabriela ; Leon, Alberto Edel ; Ribotta, Pablo Daniel (John Wiley & Sons Ltd, 2016-05)
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)

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