Baracco, Yanina Andrea

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Artículo Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

Baracco, Yanina Andrea; Rodriguez Furlán, Laura Teresa ; Campderrós, Mercedes Edith (SAGE Publications, 2017-04)
Artículo Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

Rodriguez Furlán, Laura Teresa ; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet ; Campderrós, Mercedes Edith (MG Aricent, 2016-07)
Libro Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent

Rodriguez Furlán, Laura Teresa ; Baracco, Yanina Andrea; Campderrós, Mercedes Edith (Lambert Academic Publishing, 2016)
Artículo Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

Rodriguez Furlán, Laura Teresa ; Baracco, Yanina Andrea; Lecot, Carlos Javier ; Zaritzky, Noemi Elisabet ; Campderrós, Mercedes Edith (Elsevier, 2017-08)
Artículo Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

Rodriguez Furlán, Laura Teresa ; Baracco, Yanina Andrea; Lecot, Carlos Javier ; Zaritzky, Noemi Elisabet ; Campderrós, Mercedes Edith (Elsevier, 2017-02)
Artículo Influence of sucralose and stevia on the physicochemical properties of free sugar chocolate

Rodriguez Furlán, Laura Teresa ; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet ; Campderrós, Mercedes Edith (Asian Journal of Science and Technology, 2016-07)

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