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119RT0567

Funded outputs count: 8
Funder award ID: 119RT0567
OpenAlex ID: G6736588283
An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
2023 · Andrea E. Di Marco, Vanesa Y. Ixtaina, et al. · International Congress la ValSe-Food
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Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil
2022 · Roxana V. Piloni, M. Gabriela Bordón, et al. · Foods · 26
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Obtaining a Functional Food from Andean Grains through Lactic Acid Fermentation
2022 · Cintya Elizabeth Salinas Alcon, María Dolores Jiménez, et al. · International Congress la ValSe-Food · 3
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Effect of Acid-Extrusion Cooking on Some Properties of Quinoa Starch
2022 · Julio Rueda, Manuel Oscar Lobo, et al. · International Congress la ValSe-Food · 2
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Utilization of Hydrothermally Treated Flours in Gluten-Free Doughs
2022 · Maria A. Gimenez, Cristina N. Segundo, et al. · International Congress la ValSe-Food · 3
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Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains
2022 · Dolores Jimenez, Manuel Lobo, et al. · Journal of Food Processing and Preservation · 1
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Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
2021 · Rita M. Miranda, Argentina A. Amaya, et al. · 1
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Physicochemical and Techno-Functional Characterization of Native Corn Reintroduced in the Andean Zone of Jujuy, Argentina
2020 · María Alejandra Giménez, Cristina Noemí Segundo, et al. · International Congress la ValSe-Food · 2
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