Search Results - Sciarini, L.S.

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  1. 1
    Chemical composition and functional properties of Gleditsia triacanthos gum

    Chemical composition and functional properties of Gleditsia triacanthos gum by Sciarini, L.S., Maldonado, F., Ribotta, P.D., Pérez, G.T., León, A.E.

    Published in Food hydrocolloids
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  2. 2
    Properties of sugar-snap cookies as influenced by lauric-based shortenings

    Properties of sugar-snap cookies as influenced by lauric-based shortenings by Sciarini, L.S., Van Bockstaele, F., Nusantoro, B., Pérez, G.T., Dewettinck, K.

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  3. 3
    Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

    Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality by Sciarini, L.S., Ribotta, P.D., León, A.E., Pérez, G.T.

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  4. 4
    Understanding the destructuration of starch in water–ionic liquid mixtures

    Understanding the destructuration of starch in water–ionic liquid mixtures by Sciarini, L S, Rolland-Sabate, A, Guilois, S, Decaen, P, Leroy, E, Le Bail, P

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  5. 5
    Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process

    Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process by Lancetti, R., Salvucci, E., Moiraghi, M., Pérez, G.T., Sciarini, L.S.

    Published in Food bioscience
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  6. 6
    Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

    Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads by López, M.S., Sciarini, L.S., Salvucci, E.J., Pérez, G.T.

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  7. 7
    Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

    Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions by Sciarini, LS, Steffolani, ME, Fernández, A, Paesani, C, Pérez, GT

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  8. 8
    Corrigendum to the article entitled “Chemical composition and functional properties of Gleditsia triacanthos gum” [Food Hydrocolloids 23 (2) (2009) 306]

    Corrigendum to the article entitled “Chemical composition and functional properties of Gleditsia triacanthos gum” [Food Hydrocolloids 23 (2) (2009) 306] by Sciarini, L.S., Maldonado, F., Ribotta, P.D., Perez, G.T., Leon, A.E.

    Published in Food hydrocolloids
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