CAZZANIGA, A.; LÓPEZ, G.G.; CONIGLIO, R.; BROUSSE, M.M.; ZAPATA, P.D.

Process-function assessment of Pleurotus and Auricularia powders as wheat flour substitutes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2025

MOLINA, MELISA A.; CAZZANIGA, AMANDA; SGROPPO, SONIA C.; MILDE, LAURA B.; ZAPATA, PEDRO D.; FONSECA, MARIA I.

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

JOURNAL OF FOOD SCIENCE; Año: 2024 vol. 89 p. 2124 - 2136

MOLINA, MELISA A.; CAZZANIGA, AMANDA; MILDE, LAURA B.; SGROPPO, SONIA C.; ZAPATA, PEDRO D.; FONSECA, MARIA I.

Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking

JOURNAL OF FOOD SCIENCE; Año: 2023

CAZZANIGA, AMANDA; BROUSSE, M. MARCELA; LINARES, ANDRÉS R.

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

JOURNAL OF FOOD SCIENCE; Año: 2023 vol. 88 p. 3849 - 3858

MONACA, ANA B.; CAZZANIGA, AMANDA; LINARES, ANDRÉS R.; BROUSSE, MARÍA M.

Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs

REVISTA DE CIENCIA Y TECNOLOGíA; Año: 2023 p. 45 - 51

CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS

Evaluación de las isotermas de sorción en snacks con mandioca pregelatinizada

REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas; Año: 2022 vol. 38 p. 28 - 35

CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

JOURNAL OF FOOD SCIENCE; Año: 2022 vol. 87

CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS

Variation of color with baking time in snacks made with pregelatinized cassava

JOURNAL OF FOOD SCIENCE; Año: 2021

CAZZANIGA, AMANDA; HASE, SANDRA LILIANA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS

Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 136