GARRO M S; RIVAS FP; GARRO OA

Solid state fermentation in food processing: advances in reactor design and novel applications

Innovative Food Processing Technologies

Lugar: Amsterdam; Año: 2021; p. 1 - 14

SAVOY DE GIORI G.; LEBLANC J.G.; MARAZZA J.; GARRO M.S.

Increasing the bioavailability of soy isoflavones using Lactic Acid Bacteria

Soy: Nutrition, Consumption and Health

Lugar: Hauppauge; Año: 2013; p. 295 - 306

LEBLANC J.G.; GARRO M.S.; ROLLAN G.; SAVOY DE GIORI G.

Removal of antinutritional factors in soy-based foods using Lactic Acid Bacteria

Soy: Nutrition, Consumption and Health

Lugar: Hauppauge; Año: 2013; p. 267 - 281

GARRO M S; SAVOY DE GIORI G.

Soymilk Fermentation and Enzymes Production

Handbook of Plant-Based Fermented Foods and Beverages Second Edition

Lugar: Florida; Año: 2012; p. 757 - 764

SAVOY DE GIORI, G.; AGUIRRE, L.; MARAZZA, J. A.; GARRO, M. S.

An overview of lactic acid bacteria applications for healthful soy foods development

Biotechnology of Lactic Acid Bacteria: Novel applications

Año: 2010; p. 289 - 300

GARRO, M. S.; F. DE VALDEZ, GRACIELA; S. DE GIORI, GRACIELA

Alpha-Galactosidase Assay in Fermented Soymilk Products

Environmental Microbiology: Methods and Protocols

Lugar: Totowa. New Yersey; Año: 2004; p. 121 - 124

GARRO, M. S.; F. DE VALDEZ, GRACIELA; S. DE GIORI, GRACIELA

Determination of Oligosaccharides in Fermented Soymilk Products by High-Performance Liquid Chromatography

Environmental Microbiology: Methods and Protocols

Lugar: Totowa. New Yersey; Año: 2004; p. 135 - 138