María C Puppo


Ontology type: schema:Person     


Person Info

NAME

María C

SURNAME

Puppo

Publications in SciGraph latest 50 shown

  • 2019-01-07 Chemical and thermal properties of flours from germinated amaranth seeds in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • 2018-12 Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour in FOOD ANALYTICAL METHODS
  • 2018-11 Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour in FOOD AND BIOPROCESS TECHNOLOGY
  • 2017-06 Technological quality of dough and breads from commercial algarroba–wheat flour blends in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2017-01 Effect of pH on the thermal gelation of carob protein isolate in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016-03 Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • 2016 Traditional Food Products from Prosopis sp. Flour in TRADITIONAL FOODS
  • 2016-01 Wheat bread enriched with organic calcium salts and inulin. A bread quality study in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016 Functional Aspects of Carob Flour in FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS
  • 2015-07 Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-10 Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-06 Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-05 Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-11 Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-08 Use of Enzymes to Minimize Dough Freezing Damage in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-04 Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies in FOOD AND BIOPROCESS TECHNOLOGY
  • 2010-05 Characterization of Soybean Proteins–Fatty Acid Systems in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2003-06 Rheological properties of emulsions containing modified soy protein isolates in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2000-01 Rheological study of dispersions prepared with modified soybean protein isolates in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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