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Buscar por Autor Ribotta, Pablo Daniel

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nov-2016Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in ArgentinaPalavecino, Pablo Martín; Penci, Maria Cecilia; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel-
dic-2012Effect of damaged starch on the rheological properties of wheat starch suspensionsBarrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; Ribotta, Pablo DanielCONICET
ago-2016Effect of different fibers on dough properties and biscuit qualityBlanco Canalis, María Soledad; Steffolani, Maria Eugenia; Leon, Alberto Edel; Ribotta, Pablo Daniel-
15-jun-2018Effect of inulin on dough and biscuit quality produced from different floursBlanco Canalis, María Soledad; Leon, Alberto Edel; Ribotta, Pablo Daniel-
abr-2010Evaluación de calidad de pastas elaboradas con diferentes cultivares de trigo panEroles, E.; Allin, M. G.; Montenegro, M.; Bustos Shmidt, Mariela Cecilia; Colombo, Andrés; Ribotta, Pablo DanielCONICET
ago-2017Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked productde la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto EdelCONICET
14-jun-2018Sponge cake microstructure, starch retrogradation and quality changes during frozen storageDíaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; Salgado-Cruz, María de la Paz; Chanona-Pérez, José J.; Andraca-Adame, José A.; Ribotta, Pablo Daniel-
sep-2015Starch-apple pomace mixtures: Pasting properties and microstructureRocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, CristinaCONICET
nov-2014Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch CompositesColombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel-
21-mar-2011Uso de enzimas y oxidantes en productos de panificación fortificados : Estudio de las propiedades físico-químicas y funcionalesRoccia Ruffinengo, PaolaSEDICI
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