PERSONAL DE APOYO
QUIROGA Fernanda Micaela
artículos
DE ÁVILA GONÇALVES, SAYENY; QUIROGA, FERNANDA; VILAÇA, ALESSANDRA COSTA; LANCETTI, ROMINA; BLANCO CANALLIS, MARIA SOLEDAD; CAÑO DE ANDRADE, MARIA HELENA; RIBOTTA, PABLO DANIEL
Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021
ACQUISGRANA, MARÍA DEL ROSARIO; GOMEZ PAMIES, LAURA CECILIA; MARTINEZ AMEZAGA, NANCY MARÍA JIMENA; QUIROGA, FERNANDA MICAELA; RIBOTTA, PABLO DANIEL; BENÍTEZ, ELISA INÉS
Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 55 p. 2901 - 2909
NAVARRO, JOSÉ LUIS; MOIRAGHI, MALENA; QUIROGA, FERNANDA MICAELA; LEÓN, ALBERTO EDEL; STEFFOLANI, MARÍA EUGENIA
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread
FOOD TECHNOLOGY AND BIOTECHNOLOGY; Año: 2020 vol. 58 p. 325 - 336
BUSTOS, MARIELA C.; PAESANI, CANDELA; QUIROGA, FERNANDA; LEÓN, ALBERTO EDEL
Technological and sensorial quality of berry‐enriched pasta
CEREAL CHEMISTRY; Año: 2019 vol. 96 p. 967 - 976
LOTUFO HADDAD, AGUSTINA M.; RIBOTTA, PABLO; ARMADA, MARGARITA; GOLDNER, MARÍA C.
Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception
STARCH/STARKE; Año: 2019 vol. 71