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Desarrollo de dulce de leche repostero dietético por Molina, María Fernanda

La Plata : s.e., /2002/.
Otros autores o Colaboradores: “…Ferrero, Cristina…”

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Physicochemical changes in frozen products Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.

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3

Transiciones térmicas y movilidad molecular en soluciones de sacarosa y fructosa con agregado de hidroloides estabilizantes.

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Reduction of oil uptake in fried dough by methyl-cellulose coatings application.

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Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends.

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Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.

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Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.

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Key	Value
author	"Ferrero, Cristina"

Desarrollo de dulce de leche repostero dietético por Molina, María Fernanda

Physicochemical changes in frozen products Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.

Transiciones térmicas y movilidad molecular en soluciones de sacarosa y fructosa con agregado de hidroloides estabilizantes.

Reduction of oil uptake in fried dough by methyl-cellulose coatings application.

Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends.

Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.

Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.

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Resultados de búsqueda - Ferrero, Cristina

Desarrollo de dulce de leche repostero dietético por Molina, María Fernanda

Physicochemical changes in frozen products Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.

Transiciones térmicas y movilidad molecular en soluciones de sacarosa y fructosa con agregado de hidroloides estabilizantes.

Reduction of oil uptake in fried dough by methyl-cellulose coatings application.

Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends.

Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.

Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.

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