Gluten‐free lentil cakes with optimal technological and nutritional characteristics von Carboni, Angela D, Puppo, María C, Ferrero, Cristina

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Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling von Bigne, Facundo, Puppo, María C., Ferrero, Cristina

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New thermal and rheological approaches of chickpea–wheat dough for breadmaking von Bigne, Facundo, Romero, Alberto, Ferrero, Cristina, Puppo, María C., Guerrero, Antonio

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Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough von Guardianelli, Luciano Martín, Salinas, María V., Puppo, María C.

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Quality of wheat breads enriched with flour from germinated amaranth seeds von Guardianelli, Luciano M, Salinas, María V, Puppo, María C

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Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour von Salinas, María V., Puppo, María C.

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Gels of carrageenan-caprine whey protein concentrate: A physicochemical study von Ayunta, Carolina A, Quinzio, Claudia M, Iturriaga, Laura B, Puppo, María C

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Changes in secondary structure of gluten proteins due to emulsifiers von Gómez, Analía V., Ferrer, Evelina G., Añón, María C., Puppo, María C.

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White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality von Guardianelli, Luciano M, Carbas, Bruna, Brites, Carla, Puppo, María C, Salinas, María V

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Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours von Bigne, Facundo, Puppo, María C, Ferrero, Cristina

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Calcium–inulin wheat bread: prebiotic effect and bone mineralisation in growing rats von Salinas, María V., Hamet, María Fernanda, Binaghi, Julieta, Abraham, Analia G., Weisstaub, Adriana, Zuleta, Angela, Ronayne de Ferrer, Patricia, Puppo, María C.

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Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality von Salinas, María V., Carbas, Bruna, Brites, Carla, Puppo, María C.

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Wheat bread enriched with organic calcium salts and inulin. A bread quality study von Salinas, María V., Zuleta, Angela, Ronayne, Patricia, Puppo, María C.

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Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study von Ferrer, Evelina G., Gómez, Analía V., Añón, María C., Puppo, María C.

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Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization von Salinas, María V., Guardianelli, Luciano M., Sciammaro, Leonardo P., Picariello, Gianluca, Mamone, Gianfrano, Puppo, María C.

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Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies von Milde, Laura B., Ramallo, Laura A., Puppo, María C.

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Effect of pH on the thermal gelation of carob protein isolate von Bengoechea, Carlos, Ortiz, Sara E. Molina, Guerrero, Antonio, Puppo, María C.

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Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems von Salinas, María V, Puppo, María C

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Physicochemical properties of caprine and commercial bovine whey protein concentrate von Ayunta, Carolina A., Quinzio, Claudia M., Puppo, María C., Iturriaga, Laura B.

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Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems von Gómez, Analía V., Ferrer, Evelina, Añón, María C., Puppo, María C.

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