Hasil Pencarian - Maria Cecilia Puppo

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  1. 1
    Propiedades fisicoquímicas de harinas de trigo y avena de alta calidad panadera

    Propiedades fisicoquímicas de harinas de trigo y avena de alta calidad panadera oleh Valentina Astiz, María Victoria Salinas, María Cecilia Puppo

    Diterbitkan 2023-03-01
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  2. 2
    Leguminous fractions as encapsulating agents of fat-soluble vitamins

    Leguminous fractions as encapsulating agents of fat-soluble vitamins oleh Angela Daniela Carboni, Jessica Noelia Perez, María Cecilia Puppo

    Diterbitkan 2024-02-01
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  3. 3
    Nutritional and bioactive characterization of pistachio—a review with special focus on health

    Nutritional and bioactive characterization of pistachio—a review with special focus on health oleh Juliana Ripari Garrido, Mariela Patrignani, María Cecilia Puppo, María Victoria Salinas

    Diterbitkan 2024-07-01
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  4. 4
    Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

    Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours oleh Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites, María Cecilia Puppo

    Diterbitkan 2022-10-01
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  5. 5
    Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

    Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality oleh Angela Daniela Carboni, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, María Victoria Salinas

    Diterbitkan 2022-06-01
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  6. 6
    High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

    High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads oleh Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites, María Cecilia Puppo

    Diterbitkan 2022-12-01
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  7. 7
    Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours

    Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours oleh Angela Daniela Carboni, Gonçalo Nuno Martins, Paula Cristina Castilho, María Cecilia Puppo, Cristina Ferrero

    Diterbitkan 2024-08-01
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  8. 8
    Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill

    Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill oleh Anna Reale, Maria Cecilia Puppo, Floriana Boscaino, Antonela Guadalupe Garzon, Silvina Rosa Drago, Serena Marulo, Tiziana Di Renzo

    Diterbitkan 2024-07-01
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