CARBONI, ANGELA D; PUPPO, MARÍA C; FERRERO, CRISTINA

Gluten‐free lentil cakes with optimal technological and nutritional characteristics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2024

CARBONI ANGELA D; PEREZ JESSICA NOELIA; PUPPO, MARIA CECILIA

Leguminous fractions as encapsulating agents of fat-soluble vitamins

Exploration of Foods and Foodomics; Lugar: Nueva York; Año: 2024 vol. 2 p. 30 - 42

CARBONI, ANGELA D.; MARTINS, GONÇALO N.; GÓMEZ-ZAVAGLIA, ANDREA; CASTILHO, PAULA C.

Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Fermentation; Año: 2023 vol. 9

CARBONI ANGELA D; VICTORIA, SALINAS M; CECILIA, PUPPO M

Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required

Current Opinion in Food Science; Año: 2023 vol. 49

CARBONI, ANGELA D; GOMEZ-ZAVAGLIA ANDREA; PUPPO, MARIA CECILIA; SALINAS, MARÍA VICTORIA

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Foods; Año: 2023 vol. 11

MARTINS, GONÇALO NUNO; CARBONI, ANGELA DANIELA; HUGO, AYELÉN AMELIA; CASTILHO, PAULA CRISTINA; GÓMEZ-ZAVAGLIA, ANDREA

Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria

Foods; Año: 2023 vol. 12

CARBONI, ANGELA D; WEISSTAUB, ADRIANA RUTH; FERRERO, CRISTINA; ZULETA, ANGELA; PUPPO, MARIA CECILIA

Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

Food Bioscience; Año: 2022

MEZA, BÁRBARA E.; CARBONI, ANGELA D; PERALTA, JUAN MANUEL

Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings

FOOD AND BIOPRODUCTS PROCESSING; Año: 2018 vol. 110

CARBONI, ANGELA D; PERALTA, JUAN MANUEL; MEZA, BÁRBARA E.

Aceptabilidad sensorial de galletitas recubiertas con un baño de repostería con leche amargo reducido en grasas

La Alimentación Latinoamericana; Año: 2018 vol. 261 p. 46 - 49