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PABLO MARTIN PALAVECINO
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-17 de 17
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(Wiley VCH Verlag, 2016-11) -
(Wiley Blackwell Publishing, Inc, 2017-09) -
Artículo Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour(Elsevier, 2019-12) -
(Association of Food Scientists and Technologists of India, 2021-06-05) -
(Springer, 2019-11)
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(Wiley Blackwell Publishing, Inc, 2022-06) -
Artículo Effect of Ultrasound Treatment on Structural and Physical Properties of Native Maize Starch(Springer, 2025-01)
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Artículo Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality(MDPI, 2023-02) -
(John Wiley & Sons Ltd, 2019-02) -
(Elsevier Science, 2019-08-15) -
(2019-03-20) Director:
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(Springer, 2020-09) -
Capítulo de Libro Use of Additives in Gluten-Free FormulationsTítulo del libro: Designing Gluten Free Bakery and Pasta Products- Otros responsables: - (Springer Nature Switzerland AG, 2023)
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Capítulo de Libro Use of Modified Starchy FloursTítulo del libro: Starch and Starchy Food Products: Improving Human Health- Otros responsables: Bello Pérez, Luis Alvarez Ramírez, José Dhital, Sushil - (CRC Press - Taylor & Francis Group, 2022)
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(Association of Food Scientists and Technologists of India, 2017-01) -
(Elsevier Science, 2020-05)
Mostrando ítems 1-17 de 17