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María Cecilia Puppo (María C Puppo)

ORCID

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 8

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Luciano M Guardianelli, Bruna Carbas, Carla Moita Brites, María Cecilia Puppo, María Victoria Salinas
White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods (Basel, Switzerland) 12 (8) (2023)
Luciano M Guardianelli, Bruna Carbas, Carla Moita Brites, María Cecilia Puppo, María Victoria Salinas
White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods (Basel, Switzerland) 12 (8) (2023)
Carolina A Ayunta, Claudia M Quinzio, Laura B Iturriaga, María Cecilia Puppo
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, María Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, María Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, María Cecilia Puppo
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours. Foods (Basel, Switzerland) 11 (20) (2022)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, María Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Luciano M Guardianelli, María Victoria Salinas, María Cecilia Puppo
Quality of wheat breads enriched with flour from germinated amaranth seeds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)

María Cecilia Puppo.css-eqlu8i{font-size:small;padding-left:4px;} (María C Puppo)

Publication Activity (10 Years)

Top Topics

Top Venues

María Cecilia Puppo (María C Puppo)