GIMENEZ; MA; SEGUNDO, CRISTINA; DOMINGUEZ, N; SAMMÁN, NORMA; LOBO, MANUEL

Utilization of Hydrothermally Treated Flours in Gluten-Free Doughs

biology and life sciences forum; Lugar: Basel; Año: 2022 vol. 17 p. 2 - 6

SEGUNDO, CRISTINA NOEMI; CALLIOPE, SONIA; MOLINA, ESTEBAN

EVALUACIÓN DE LA CALIDAD DE QUESOS FRESCOS ARTESANALES DE TRES REGIONES DE LA PROVINCIA DE JUJUY

Revista Cientifica de Agrarias; Lugar: Jujuy; Año: 2019 vol. 12 p. 48 - 56

GIMENEZ; MA; SEGUNDO, CRISTINA; LOBO, MANUEL; SAMMÁN, NORMA

Physicochemical and Techno-Functional Characterization of Native Corn Reintroduced in the Andean Zone of Jujuy, Argentina

MDPI; Lugar: Lisbon; Año: 2019

CRISTINA SEGUNDO; GIMENEZ; MA; MANUEL LOBO; NORMA SAMMÁN

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2019

CRISTINA SEGUNDO; ROMAN RIVAS LAURA; MANUEL LOBO; MARIO M. MARTINEZ; MANUEL GOMEZ

Ripe banana flour as a source of antioxidants in layer and sponge cakes

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2017

CRISTINA SEGUNDO; LAURA ROMAN; MANUEL GOMEZ; MARIO M. MARTINEZ

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 219 p. 240 - 248