OSTERMANN-PORCEL, M.V.; RINALDONI, A.N.; CAMPDERRÓS, M.E.; GÓMEZ, M.

Evaluation of gluten-free layer cake quality made with okara flour

Journal of Food Measurement and Characterization; Año: 2020 vol. 14 p. 1614 - 1622

MARÍA VICTORIA OSTERMANN PORCEL; NATALIA QUIROGA PANELO; ANA NOELIA RINALDONI; MERCEDES E. CAMPDERROS

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

JOURNAL OF FOOD QUALITY; Lugar: Londres; Año: 2017 vol. 2017

MA. VICTORIA OSTERMANN PORCEL; MERCEDES E. CAMPDERROS; ANA NOELIA RINALDONI

Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread

MOJ Food Processing & Technology; Año: 2017 vol. 4

MARÍA VICTORIA OSTERMANN PORCEL; ANA NOELIA RINALDONI; LAURA RODRIGUEZ FURLAN; MERCEDES E. CAMPDERROS

Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies

International Journal of Research in Advent Technology; Lugar: Ravi Nagar; Año: 2016 vol. 4 p. 82 - 92

MARÍA VICTORIA OSTERMANN PORCEL; ANA NOELIA RINALDONI; LAURA RODRIGUEZ FURLAN; MERCEDES E. CAMPDERROS

Quality assessment of dried okara as a source of production of gluten-free flour María V

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2016

DIANA R. PALATNIK; MARÍA VICTORIA OSTERMANN PORCEL; ULISES GONZALEZ; MERCEDES E. CAMPDERROS; NOEMI ZARITZKY

Recovery of caprine whey protein and its application in a food protein formulation

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015

MARÍA VICTORIA OSTERMANN PORCEL; DIANA R. PALATNIK; MERCEDES E. CAMPDERROS

Recuperación de proteínas de lactosuero de queso de cabra y su aprovechamiento en una formulación proteica

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2014 vol. 81 p. 56 - 62