Gabriela Teresa Pérez
5PUBLICATIONS
3CO-AUTHORS
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Publications (5)
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|Jun 13, 2025
Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers.María B Vignola, Mariela C Bustos, Leonardo Vanzetti
|Jan 23, 2024
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.Luisina Monsierra, Pablo Sebastián Mansilla, Gabriela Teresa Pérez
|Mar 22, 2021
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.Candela Paesani, Malena Moiraghi, Lorena Sciarini
|Dec 13, 2019
Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.L S Sciarini, M E Steffolani, A Fernández
|Nov 06, 2019
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality.Malena Moiraghi, Lorena S Sciarini, Candela Paesani
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