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المؤلفون: Gianfranco Mamone, Gianluca Picariello, Natalia Andrea Quintero Ruiz, Silvia Giacomino, Leonardo Pablo Sciammaro, Maria Cecilia Puppo, Cristina Ferrero
المصدر: International Journal of Food Science & Technology. 56:278-286
مصطلحات موضوعية: Adsorption, biology, Water activity, Chemistry, Prosopis, Environmental chemistry, biology.organism_classification, Chemical composition, Industrial and Manufacturing Engineering, Food Science, Prosopis alba
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المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: SENSORY PROPERTIES, Otras Ingenierías y Tecnologías, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, Rice flour, Alimentos y Bebidas, Ingredient, 0404 agricultural biotechnology, GLUTEN-FREE MUFFINS, Food science, Nutritional analysis, purl.org/becyt/ford/2.11 [https], Prosopis alba, biology, NUTRITIONAL QUALITY, PROSOPIS ALBA FLOUR, Chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, purl.org/becyt/ford/2 [https], Chewiness, Brown color, Gluten free, Dietary fiber, Food Science
وصف الملف: application/pdf
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المصدر: Journal of Food Measurement and Characterization. 10:103-112
مصطلحات موضوعية: Sucrose, Antioxidant, Otras Ingenierías y Tecnologías, General Chemical Engineering, medicine.medical_treatment, Potassium, chemistry.chemical_element, INGENIERÍAS Y TECNOLOGÍAS, Industrial and Manufacturing Engineering, Alimentos y Bebidas, chemistry.chemical_compound, 0404 agricultural biotechnology, PROSOPIS ALBA SEEDS, Botany, PROTEIN PROFILE, medicine, Food science, MINERAL COMPOSITION, Safety, Risk, Reliability and Quality, Prosopis alba, biology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, NUTRITIONAL VALUE, 040401 food science, Point of delivery, Human nutrition, chemistry, Polyphenol, PROSOPIS ALBA PODS, Gluten free, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3add35be8714a40f1bcd6fc7fe068128
https://doi.org/10.1007/s11694-015-9282-z -
4Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
المؤلفون: Cecilia Puppo, Leonardo Pablo Sciammaro, Cristina Ferrero
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: 0301 basic medicine, Water activity, nutritional composition, Otras Ingenierías y Tecnologías, Nutritional composition, sensorial quality, Amaranth, INGENIERÍAS Y TECNOLOGÍAS, Prosopis alba flour, Alimentos y Bebidas, 03 medical and health sciences, Ingredient, chemistry.chemical_compound, 0404 agricultural biotechnology, sweet snack, Food science, Sugar, Mathematics, Prosopis alba, purl.org/becyt/ford/2.11 [https], 030109 nutrition & dietetics, biology, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, chemistry, purl.org/becyt/ford/2 [https], texture, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14b9715da2119e8925e5c3d38d44a1b0
https://www.sciencedirect.com/science/article/pii/S0023643818302342 -
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المؤلفون: Maria Cecilia Puppo, Facundo Bigne, Cristina Ferrero
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: frozen storage, Otras Ingenierías y Tecnologías, Prosopis, Wheat flour, INGENIERÍAS Y TECNOLOGÍAS, Sensory analysis, Alimentos y Bebidas, Ingredient, 0404 agricultural biotechnology, Fiber, Food science, purl.org/becyt/ford/2.11 [https], Prosopis alba, Leavening agent, biology, Chemistry, 04 agricultural and veterinary sciences, sweet bread, biology.organism_classification, bread quality, 040401 food science, purl.org/becyt/ford/2 [https], rheology, Frozen storage, flour blends, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20099f100d391d55253ef57f1c24a56
http://linkinghub.elsevier.com/retrieve/pii/S0023643817308484 -
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المؤلفون: Maria Cecilia Puppo, Cristina Ferrero, Facundo Bigne
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: Materials science, Otras Ingenierías y Tecnologías, biology, Prosopis, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Alimentos y Bebidas, PROSOPIS ALBA, 0404 agricultural biotechnology, purl.org/becyt/ford/2 [https], RHEOLOGY, Botany, MESQUITE FLOUR, RESPONSE SURFACE, WHEAT FLOUR, Humanities, purl.org/becyt/ford/2.11 [https], Food Science
وصف الملف: application/pdf
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المؤلفون: Maria Cecilia Puppo, Cristina Ferrero, Facundo Bigne
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: Otras Ingenierías y Tecnologías, Retrogradation (starch), Prosopis, Wheat flour, INGENIERÍAS Y TECNOLOGÍAS, Mesquite Flour, Alimentos y Bebidas, 0404 agricultural biotechnology, Food science, Texture, Leavening agent, Prosopis alba, purl.org/becyt/ford/2.11 [https], Farinograph, Prosopis Alba, biology, Chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Breadmaking, Agronomy, purl.org/becyt/ford/2 [https], Chewiness, Wheat Flour, Fermentation, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f13a66d4347d442b76a068d7f166dbfe
https://www.sciencedirect.com/science/article/pii/S0023643815301997