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Fecha de publicaciónTítulo???itemlist.dc.creator.*??????itemlist.dc.provenance???
-Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut appleGómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris-
nov-2014Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch CompositesColombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel-
nov-2016Shear and extensional properties of kefiranPiermaria, Judith Araceli; Bengoechea, Carlos; Abraham, Analia Graciela; Hachemi Guerrero, Antonio Munir-
5-mar-2018The rheology of colloidal and noncolloidal food dispersionsGenovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.CONICET
jun-2017Bacterial nanocellulose as a potential additive for wheat breadCorral, Mariela L.; Cerrutti, Patricia; Vázquez, Analía; Califano, Alicia Noemi-
feb-2016Rheological characterization of full-fat and low-fat glaze materials for foodsMeza, Barbara Erica del Valle; Peralta, Juan Manuel; Zorrilla, SusanaCONICET
jun-2006Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, Narindra; Genovese, Diego Bautista; Ratti, CristinaCONICET
jul-2012Comportamiento de flujo y caracterización fisicoquímica de pulpas de duraznoMuñoz Puntes, Ernesto; Rubio, Luis Armando; Cabeza, Maria Silvina-
ago-2016Effect of different fibers on dough properties and biscuit qualityBlanco Canalis, María Soledad; Steffolani, Maria Eugenia; Leon, Alberto Edel; Ribotta, Pablo Daniel-

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