Cristina Ferrero

Ontology type: schema:Person     

Person Info





Publications in SciGraph latest 50 shown

  • 2018-12 High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach in FOOD AND BIOPROCESS TECHNOLOGY
  • 2018-06 Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch 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
  • 2017-05 Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase in FOOD AND BIOPROCESS TECHNOLOGY
  • 2016-03 Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • 2015-09 Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-10 Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-05 Enzymes Action on Wheat–Soy Dough Properties and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2008 Edible Coating as an Oil Barrier or Active System in FOOD ENGINEERING: INTEGRATED APPROACHES
  • 2007-03 Thermal, Mechanical, and Molecular Relaxation Properties of Frozen Sucrose and Fructose Solutions Containing Hydrocolloids in FOOD BIOPHYSICS
  • 1996-11 Effect of hydrocolloids on starch thermal transitions, as measured by DSC in JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
  • 1994 Influence of Xanthan Gum Addition on Frozen Starch Paste Properties in FOOD HYDROCOLLOIDS
  • Affiliations

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