IRIGOYTIA, KAREN F.; ESPÓSITO, NANCY N.; DE ESCALADA PLA, MARINA F.; PARODI, M. BELÉN; GENEVOIS, CAROLINA E.

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2024

IRIGOYTIA, KAREN F.; GENEVOIS, CAROLINA E.; DE ESCALADA PLA, MARINA F.

Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs

Future Foods; Lugar: Amsterdam; Año: 2024

IRIGOYTIA, M.B.; IRIGOYTIA, K.; SOSA, N.; ESCALADA PLA, M.; GENEVOIS, C.

Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022