Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mariela Cecilia Bustos"'
Autor:
Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti, Alberto Edel León
Publikováno v:
Foods, Vol 13, Iss 4, p 590 (2024)
The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms o
Externí odkaz:
https://doaj.org/article/5297382b565d4e38bed8756e86f0a0fc
Publikováno v:
Plant Foods for Human Nutrition. 77:345-352
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89555be0f53962f056a10e7dca09cea
https://doi.org/10.1007/s11130-022-01001-1
https://doi.org/10.1007/s11130-022-01001-1
Autor:
Pablo Martín Palavecino, Pedro Losano Richard, Mariela Cecilia Bustos, Alberto Edel León, Pablo Daniel Ribotta
Publikováno v:
Starch and Starchy Food Products ISBN: 9781003088929
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1959ccdd9c05cf2c924643bcbb47367d
https://doi.org/10.1201/9781003088929-9
https://doi.org/10.1201/9781003088929-9
Autor:
Pablo Martín, Palavecino, María Isabel, Curti, Mariela Cecilia, Bustos, María Cecilia, Penci, Pablo Daniel, Ribotta
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 75(3)
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f3973a9b8362329c20153bf05af97dc7
https://pubmed.ncbi.nlm.nih.gov/32474685
https://pubmed.ncbi.nlm.nih.gov/32474685
Autor:
Pablo Martín, Palavecino, Mariela Cecilia, Bustos, María Belén, Heinzmann Alabí, Melani Solange, Nicolazzi, María Cecilia, Penci, Pablo Daniel, Ribotta
Publikováno v:
Journal of food science. 82(9)
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1db42f05ccfa9d947bfafbe4a880e133
https://pubmed.ncbi.nlm.nih.gov/28796286
https://pubmed.ncbi.nlm.nih.gov/28796286