Autor: Farroni, Abel Eduardo
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
- Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
- Carotenoid and color changes in traditionally flaked and extruded products
Autor: Buera, María del Pilar
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
- Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis
- Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
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