VIRGINIA LARROSA; GABRIEL LORENZO; NOEMÍ ZARITZKY; ALICIA CALIFANO

Determinación de las isotermas de sorción de pastas libres de gluten

International Conference on Food Innovation- FoodInnova 2014

Lugar: Concordia; Año: 2016; p. 22 - 31

VIRGINIA LARROSA; GABRIEL LORENZO; NOEMÍ ZARITZKY; ALICIA CALIFANO

VINCULACIÓN ENTRE LA CALIDAD DE FIDEOS LIBRE DE GLUTEN COCIDOS Y LAS CONDICIONES DEL PROCESO DE SECADO

International Conference on Food Innovation- FoodInnova 2014

Lugar: Concordia; Año: 2016; p. 32 - 41

VIRGINIA LARROSA; GABRIEL LORENZO; NOEMÍ ZARITZKY; ALICIA CALIFANO

Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations

Water Stress in Biological, Chemical,Pharmaceutical and Food Systems

Lugar: New York; Año: 2015; p. 367 - 374

GABRIEL LORENZO; JULIÁN LÓPEZ TENORIO; MARGARITA MORALES MORENO; VIRGINIA LARROSA; EDUARDO RODRÍGUEZ SANDOVAL; NOEMÍ ZARITZKY; ALICIA CALIFANO

Cheese Breads with Sour Cassava Starch: Quality and Staling Analyses of a Gluten-Free Alternative Product

Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits

Lugar: New York; Año: 2014; p. 197 - 221

VIRGINIA LARROSA; GABRIEL LORENZO; NOEMÍ ZARITZKY; ALICIA CALIFANO

Gluten free pasta rheology: influence of cooking time on structural features

Rheology: Theory, Properties and Practical Applications

Lugar: New York; Año: 2012; p. 249 - 270

VIRGINIA LARROSA ; GABRIEL LORENZO; NOEMÍ ZARITZKY; ALICIA CALIFANO

Linear Viscoelasticity of Non-Fermented Dough: Effect of Gluten Absence

Viscoelasticity: Theories, Types and Models

Año: 2011; p. 93 - 113