Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts von Beret, M. Victoria, Wolf, I. Verónica, Rebechi, Silvina, Spotti, M. Laura, Vénica, Claudia I., Perotti, M. Cristina

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Apertura al conocimiento en Ciencias Naturales a través de la experimentación von Furlani, Mirta, Palma, Susana, Rebechi, Silvina, Salsi, María Sara

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Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds von VÉLEZ, MARÍA A, PEROTTI, MARÍA C, REBECHI, SILVINA R, MEINARDI, CARLOS A, HYNES, ERICA R, ZALAZAR, CARLOS A

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Combining Strategies for the Development of a Potentially Functional Yogurt: Structural, Physicochemical, and Microbiological Characterization von Vénica, Claudia Inés, Solís, Milena Aldana, Senovieski, Matías Luis, Vélez, María Ayelén, Spotti, María Julia, Giménez, Paula, Rebechi, Silvina Roxana, Vinderola, Gabriel, Perotti, María Cristina

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Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage von Vénica, Claudia I., Bergamini, Carina V., Rebechi, Silvina R., Perotti, María C.

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Apertura al conocimiento en Ciencias Naturales a través de la experimentación von Palma, Susana, Salsi, María Sara, Furlani, Mirta, Rebechi, Silvina

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