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List of works by María Cecilia Puppo

Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties

scientific article published on 02 January 2020

Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp

article

Effect of pH on the thermal gelation of carob protein isolate

scientific article published on 26 December 2016

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough ⬇️

scientific article published on December 22, 2010

Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study ⬇️

scientific article published on February 25, 2011

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

scientific article

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