Search Results - Lupano, C.E

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  1. 1
    Unifloral honeys of the province of Buenos Aires, Argentine

    Unifloral honeys of the province of Buenos Aires, Argentine by Malacalza, N.H, Caccavari, M.A, Fagundez, G, Lupano, C.E

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  2. 2
    Whey protein concentrate gels with honey and wheat flour

    Whey protein concentrate gels with honey and wheat flour by Yamul, Diego K., Lupano, Cecilia E.

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  3. 3
    Functional properties of biscuits with whey protein concentrate and honey

    Functional properties of biscuits with whey protein concentrate and honey by Conforti, P.A, Lupano, C.E

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  4. 4
    DSC study of honey granulation stored at various temperatures

    DSC study of honey granulation stored at various temperatures by Lupano, Cecilia Elena

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  5. 5
    Gelation of Whey Protein Concentrate−Cassava Starch in Acidic Conditions

    Gelation of Whey Protein Concentrate−Cassava Starch in Acidic Conditions by Lupano, Cecilia Elena, González, Sandra

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  6. 6
    Characterisation of honey from different regions of the Province of Buenos Aires, Argentina

    Characterisation of honey from different regions of the Province of Buenos Aires, Argentina by Malacalza, N.H, Mouteira, M.C, Baldi, B, Lupano, C.E

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  7. 7
    Gelation of Soybean Protein Isolates in Acidic Conditions. Effect of pH and Protein Concentration

    Gelation of Soybean Protein Isolates in Acidic Conditions. Effect of pH and Protein Concentration by Puppo, Maria Cecilia, Lupano, Cecilia Elena, Anon, Maria Cristina

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  8. 8
    Gelation of Whey Protein Concentrate in Acidic Conditions:  Effect of pH

    Gelation of Whey Protein Concentrate in Acidic Conditions:  Effect of pH by Lupano, Cecilia Elena, Renzi, Laura Andrea, Romera, Verónica

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  9. 9
    Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties

    Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties by Lupano, Cecilia E.

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  10. 10
    Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour

    Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour by Jovanovich, German, Zamponi, Ricardo A, Lupano, Cecilia E, Anon, Maria C

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