LÓPEZ, MARÍA SOLEDAD; SALVUCCI, EMILIANO JESÚS; BARONI, MARÍA VERÓNICA; DI PAOLA, ROMINA; PÉREZ, GABRIELA TERESA; SCIARINI, LORENA SUSANA

Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours

Fermentation; Año: 2025 vol. 11

LÓPEZ, MARÍA SOLEDAD; SCIARINI, LORENA SUSANA; PÉREZ, GABRIELA TERESA; SALVUCCI, EMILIANO J.

Enhancing the technological quality of breads with gluten-free sourdough: application of lactic acid bacteria and yeast as lyophilized starters

Food Bioscience; Año: 2025 vol. 71

PAESANI, CANDELA; GALAR, JULIÁN A.; MOIRAGHI, MALENA; LÓPEZ, M. SOLEDAD; SALVUCCI, EMILIANO J.; PÉREZ, GABRIELA T.

Development of synbiotic gels from wheat arabinoxylans and probiotics and their incorporation in gelatin-based applications

Bioactive Carbohydrates and Dietary Fibre; Año: 2025 vol. 34

NAVARRO, JOSÉ LUIS; LÓPEZ, MARÍA SOLEDAD; SALVUCCI, EMILIANO; LEÓN, ALBERTO EDEL; STEFFOLANI, MARÍA EUGENIA

Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread 

Foods; Año: 2025 vol. 14

LÓPEZ, M.S.; SCIARINI, L.S.; SALVUCCI, E.J.; PÉREZ, G.T.

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

International Journal of Gastronomy and Food Science; Año: 2024 vol. 37