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Pablo M Palavecino

Showing results (1-10 of 4) with videos related to

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Foods (Basel, Switzerland)|February 25, 2023
<i>Gleditsia triacanthos</i> Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread QualityLorena S Sciarini, Pablo M Palavecino, Pablo D Ribotta, et al.
Journal of the Science of Food and Agriculture|August 11, 2018
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial productsPablo M Palavecino, Pablo D Ribotta, Alberto E León, et al.
Journal of Food Science and Technology|March 1, 2017
Wheat germ stabilization by infrared radiationRenato D Gili, Pablo M Palavecino, M Cecilia Penci, et al.
Journal of Food Science and Technology|March 7, 2022
Effect of sorghum flour properties on gluten-free sponge cakeMaría Isabel Curti, Mayara Belorio, Pablo M Palavecino, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|February 25, 2023
<i>Gleditsia triacanthos</i> Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread QualityLorena S Sciarini, Pablo M Palavecino, Pablo D Ribotta, et al.
Journal of the Science of Food and Agriculture|August 11, 2018
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial productsPablo M Palavecino, Pablo D Ribotta, Alberto E León, et al.
Journal of Food Science and Technology|March 1, 2017
Wheat germ stabilization by infrared radiationRenato D Gili, Pablo M Palavecino, M Cecilia Penci, et al.
Journal of Food Science and Technology|March 7, 2022
Effect of sorghum flour properties on gluten-free sponge cakeMaría Isabel Curti, Mayara Belorio, Pablo M Palavecino, et al.
Pageof 1