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Pérez, María Paula
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-5 de 5
Capítulo de Libro
Double emulsions: Potential applications for the elaboration of functional foods
Título del libro: Functional Foods: Sources, Health Effects and Future Perspectives
Márquez, Andrés Leonardo
;
Pérez, María Paula
;
Wagner, Jorge Ricardo
(
Nova Science Publishers
,
2017
)
Artículo
Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions
Pérez, María Paula
;
Wagner, Jorge Ricardo
;
Márquez, Andrés Leonardo
(
Springer
,
2016-04
)
Artículo
Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
Pérez, María Paula
;
Tesei, M.F.
;
Wagner, Jorge Ricardo
;
Márquez Turiello, Ricardo Luis Andres
(
Wiley Blackwell Publishing, Inc
,
2014-10
)
Artículo
Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
Pérez, María Paula
;
Wagner, Jorge Ricardo
;
Márquez, Andrés Leonardo
(
Wiley VCH Verlag
,
2017-10
)
Artículo
Solid fat content determination by differential scanning calorimetry: Prior treatment and proposed correction
Márquez, Andrés Leonardo
;
Pérez, María Paula
;
Wagner, Jorge Ricardo
(
Springer
,
2013-04
)
Mostrando ítems 1-5 de 5