INVESTIGADORES
ARP Carlos Gabriel
artículos
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Resistant starches: a smart alternative for the development of functional breads and other starch-based foods
FOOD HYDROCOLLOIDS; Año: 2021
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2020 vol. 13 p. 1181 - 1192
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Kinetic study of staling in breads with high-amylose resistant starch
FOOD HYDROCOLLOIDS; Año: 2020 vol. 106
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Improving quality: Modified celluloses applied to bread dough with high level of resistant starch
FOOD HYDROCOLLOIDS; Año: 2020
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA
High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018
ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; ZULETA, ÁNGELA; FERRERO, CRISTINA
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 52 p. 550 - 558