Search Results - "Gluten"

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  1. Cover Image

    Desarrollo de galletas a base de harina de maíz (Zea mays) y quínoa (Chenopodium quinoa) con adición de cáscara de huevo en polvo by Navarro T., Yarabis C.

    Published 2016
    Subjects: “…Gluten…”
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    Thesis
  2. Cover Image

    Influencia de la textura del grano de trigo (Triticum aestivum L.) sobre la calidad industrial de galletitas dulces y crackers by Mir, Leticia Raquel

    Published 2019
    Subjects: “…Wheat Gluten…”
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    info:ar-repo/semantics/tesis de maestría
  3. Cover Image

    Desarrollo y evaluación física-química y sensorial de un pan usando salvado de trigo y harina integral by Tinoco L., Olga C.

    Published 2012
    Subjects: “…Gluten…”
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    Thesis
  4. Cover Image

    Desarrollo de pastas elaboradas a base de harina de trigo y lechuga (Lactuca sativa) deshidratada en polvo o harina de cáscara de zanahoria (Daucus carota) by Mejía S., Ricardo I., Quintanilla P., Jorge F.

    Published 2018
    Subjects: “…Gluten…”
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    Thesis
  5. Cover Image

    Evaluación de la sustitución parcial de harina blanca de trigo (Triticum aestivum) por harina integral y la disminución del contenido de azúcar en las características sensoriales y... by Inestroza A., Anny K.

    Published 2015
    Subjects: “…Gluten…”
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    Thesis
  6. Cover Image

    Canary seed flour as a promising new ingredient for gluten-free cookies by Gozzi, Marta Sofía, Rosito, Pablo, Cisternas, M. Estefania, Fiorito, Romina, Játiva Gutiérrez, M. Paola, Ormando, Paula

    Published 2025
    Subjects: “…Gluten-free Foods…”
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    info:ar-repo/semantics/artículo
  7. Cover Image

    Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten by Binaghi, María Julieta, Ambrosi, Vanina A., López, Laura Beatriz

    Published 2020
    Subjects: “…Gluten Free Foods…”
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    info:ar-repo/semantics/artículo
  8. Cover Image

    Relación entre eficiencia de uso del nitrógeno y calidad industrial en variedades argentinas de Trigo Pan (Triticum Aestivum L.) con distinta composición de gluten by Lerner, Silvia E., Arata, Agustin Francisco, Arrigoni, Adriana C.

    Published 2017
    Subjects: “…Gluten…”
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    info:eu-repo/semantics/article
  9. Cover Image

    Desarrollo de una pasta corta a partir de frijol biofortificado Honduras Nutritivo (Phaseolus vulgaris L.) y arroz (Oryza sativa) by Valle R., Otto W.

    Published 2019
    Subjects: “…Sin gluten…”
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    Thesis
  10. Cover Image

    Incidence of nitrogen fertilization and nitrogen/sulfur complementary fertilization on protein accumulation, yield, and end‑use quality of bread wheat cultivars by Arrigoni, Adriana Cecilia, Lazaro, Laura, Rogers, William John, Arata, Agustín Francisco, Tranquilli, Gabriela

    Published 2025
    Subjects: “…Gluten Composition…”
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    info:ar-repo/semantics/artículo
  11. Cover Image

    Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat by Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, María Corinna, Tuberosa, Roberto, Guzman, Carlos

    Published 2024
    Subjects: “…Gluten Quality…”
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    info:ar-repo/semantics/artículo
  12. Cover Image

    Identificación de regiones genómicas asociadas a contenido de proteína y fuerza de gluten utilizando mapeo por asociación en trigo candeal by Larsen, Adelina Olga

    Published 2020
    Subjects: “…Gluten…”
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    info:ar-repo/semantics/tesis doctoral
  13. Cover Image

    Evaluación Técnica y Económica de la Elaboración de Pan Leudado de Maíz en Zamorano by Benítez P., Daniel

    Published 2014
    Subjects: “…Gluten vital…”
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    Thesis
  14. Cover Image

    Sustitución parcial de harina de trigo (triticum aestivum l.) por harina de tocosh de papa (Solanum tuberosum) y pasta de tarwi (Lupinus mutabilis) en panificación by Bertinetti Galvez, Yuli Ruvi

    Published 2021
    Subjects: “…pan sin gluten…”
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    info:eu-repo/semantics/bachelorThesis
  15. Cover Image

    Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes by Arata, Agustín Francisco, Lazaro, Laura, Tranquilli, Gabriela, Arrigoni, Adriana C., Dinolfo, María Inés, Rondanini, Deborah Paola

    Published 2024
    Subjects: “…Gluten…”
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    info:ar-repo/semantics/artículo

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