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pro vyhledávání: '"Maria Isabel Curti"'
Autor:
Pablo Ribotta, Maria Isabel Curti, Silvana Azcarate, Marianela Savio, José Camiña, Florencia CORA JOFRE
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2021 (2021)
Journal of Analytical Methods in Chemistry
Journal of Analytical Methods in Chemistry
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7a3d732d47ee7a40e829a5eccddf8dc
Autor:
María Isabel Curti, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni, Pablo Daniel Ribotta
Publikováno v:
Foods, Vol 12, Iss 16, p 3030 (2023)
The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that a
Externí odkaz:
https://doaj.org/article/b85f449b946b4ed6b0787ab5efc1dab8
Autor:
María Isabel Curti, Florencia Cora Jofre, Silvana M. Azcarate, José M. Camiña, Pablo D. Ribotta, Marianela Savio
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2021 (2021)
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes
Externí odkaz:
https://doaj.org/article/1668560da5af46c29406fec275fcdcca