BECAS
CAZZANIGA Amanda
artículos
MOLINA, MELISA A.; CAZZANIGA, AMANDA; MILDE, LAURA B.; SGROPPO, SONIA C.; ZAPATA, PEDRO D.; FONSECA, MARIA I.
Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking
JOURNAL OF FOOD SCIENCE; Año: 2023
CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS
Evaluación de las isotermas de sorción en snacks con mandioca pregelatinizada
REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas; Año: 2022 vol. 38 p. 28 - 35
CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS
Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch
JOURNAL OF FOOD SCIENCE; Año: 2022 vol. 87
CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS
Variation of color with baking time in snacks made with pregelatinized cassava
JOURNAL OF FOOD SCIENCE; Año: 2021
CAZZANIGA, AMANDA; HASE, SANDRA LILIANA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 136