ITURRIAGA, L.B.; BUSTOS, A.Y.; CRUZ ORTIZ, G.O.; TORRES QUINTEROS, L.; RIBOTTA, P.D.; FERRERO, C.

Caracterización de almidones de tubérculos andinos. Aplicación en el diseño de alimentos

La investigación científica en la Universidad Nacional de Santiago del Estero y sus aportes a la sociedad.

Lugar: Santiago del Estero; Año: 2022; p. 1324 - 1348

ARP, C.G.; CORREA, M.J.; FERRERO, C.

Resistant starch

Handbook of Food Bioactive Ingredients; Properties and Applications

Año: 2022; p. 1 - 25

BIGNE, FACUNDO; SCIAMMARO, LEONARDO; CONFORTI, PAULA; SALINA, MARÍA VICTORIA; FERRERO, CRISTINA; PUPPO, MARIA CECILIA

Foods with Prosopis spp. flour: common and new baked products

Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 1st Edition. Prospects for Economic Development in Arid Lands

Lugar: London; Año: 2021; p. 350 - 357

CORREA, M.J.; ARP G; FERRERO, C.

Hydrocolloids in wheat breadmaking: traditional and novel uses

Trends in Wheat and Bread Making

Lugar: NY; Año: 2021;

SCIAMMARO, LEONARDO; QUINTERO RUIZ, NATALIA ANDREA; FERRERO, CRISTINA; PUPPO, MARIA CECILIA

Chemical and nutritional composition of Prosopis spp. seeds and pods

Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume. Prospects for Economic Development in Arid Lands

Lugar: London; Año: 2021; p. 297 - 304

SCIAMMARO, L.; BIGNE F; GIACOMINO, M.S.; PUPPO MC; FERRERO, C.

Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking

Flour: Production, Varieties and Nutrition

Lugar: New York; Año: 2019; p. 259 - 272

ROCHA PARRA, A.F.; SALINAS, M.V.; PUPPO, M.C.; FERRERO, C.

Fiber Enriched Breads: Technological Quality and Health Benefits

Bread: Consumption, Cultural Significance and Health Effects

Año: 2017; p. 187 - 218

P. RONAYNE; C. BRITES; C. FERRERO; M. AROCHA; A.E. LEÓN

Efecto de los tratamientos tecnológicos sobre la calidad nutricional y saludable de panes y productos de panadería

Aspectos saludables y nutricionales de los productos de panificación

Lugar: Valparaíso; Año: 2009; p. 124 - 150

M.A. GARCÍA; V. BIFANI; C. CAMPOS; M.N.MARTINO; P.SOBRAL; S. FLORES; C. FERRERO; N. BÉRTOLA; N.E.ZARITZKY; L. GERSCHENSON; C. RAMIREZ; A. SILVA; M. IHL; F. MENEGALLI

Edible Coating as an Oil Barrier or Active System

Food Engineering: Integrated Approaches

Lugar: Nueva York; Año: 2008; p. 225 - 242

NOEMI ZARITZKY; CRISTINA FERRERO

Physicochemical Changes in Frozen Products: Glass transition and rheological behavior in frozen starch-sucrose-hydrocolloids systems

Water Properties of Food, Pharmaceutical, and Biological Materials

Lugar: Boca Raton, FL; Año: 2006; p. 309 - 323

A. KRÜGER; C. FERRERO; N. ZARITZKY

The role of sucrose and hydrocolloids on thermal transitions and viscoelastic response of starch pastes

Proceedings of the Eight International Congress on Engineering and Food

Lugar: Lancaster; Año: 2001; p. 221 - 225

CRISTINA FERRERO; MIRIAM MARTINO; NOEMI ZARITZKY

Influence of xanthan gum addition on frozen starch paste properties

Food Hydrocolloids. Structures, Properties and Functions

Lugar: Nueva York; Año: 1993; p. 461 - 466