SCIARINI, LORENA S.; PALAVECINO, PABLO M.; RIBOTTA, PABLO D.; BARRERA, GABRIELA N.

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

Foods; Año: 2023 vol. 12

CURTI, MARÍA ISABEL; PALAVECINO, P. M.; SAVIO, MARIANELA; BARONI, VERONICA; RIBOTTA, P. D.

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Foods; Lugar: Basel; Año: 2023 vol. 12

CURTI, MARÍA ISABEL; PALAVECINO, PABLO MARTÍN; CAMIÑA, JOSÉ MANUEL; SAVIO, MARIANELA; RIBOTTA, PABLO DANIEL

Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum (Sorghum bicolor [L.] Moench) flour

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022 vol. 46

CURTI, MARÍA ISABEL; BELORIO, MAYARA; PALAVECINO, PABLO M.; CAMIÑA, JOSÉ MANUEL; RIBOTTA, PABLO D.; GÓMEZ, MANUEL

Effect of sorghum flour properties on gluten-free sponge cake

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021

PALAVECINO, PABLO MARTÍN; CURTI, MARÍA ISABEL; BUSTOS, MARIELA CECILIA; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

PLANT FOODS FOR HUMAN NUTRITION; Año: 2020

LANCETTI, R.; PALAVECINO, P.M.; BUSTOS, M.C.; LEÓN, A.E.

Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 125

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 262 p. 22 - 28

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2019

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019 vol. 13 p. 112 - 120

PALAVECINO, P. M.; RIBOTTA, P. D.; LEÓN, A. E.; BUSTOS, M.C.

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2018

PALAVECINO, PABLO MARTÍN; BUSTOS, MARIELA CECILIA; HEINZMANN ALABÍ, MARÍA BELÉN; NICOLAZZI, MELANI SOLANGE; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

JOURNAL OF FOOD SCIENCE; Año: 2017 vol. 82 p. 2085 - 2093

GILI, RENATO DANIEL; PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; MARTINEZ, MARCELA L; RIBOTTA, PABLO DANIEL

Wheat germ stabilization by infrared radiation

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 71 - 81

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; CALDERON-DOMINGUEZ GEORGINA; RIBOTTA, PABLO DANIEL

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 38 p. 1 - 10