Graciela Celestina Rollán
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Publications (5)
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|Oct 22, 2024
Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.Sergio Hernan Sandez Penidez, Marina Andrea Velasco Manini, Carla Luciana Gerez
|Aug 12, 2024
Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice.Sergio H Sandez Penidez, Alejandra De Moreno De Le Blanc, Carla L Gerez
|Feb 09, 2023
Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.S H Sandez Penidez, M A Velasco Manini, C L Gerez
|Oct 04, 2021
Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria.Sergio H Sandez Penidez, Marina A Velasco Manini, Jean Guy LeBlanc
|Jan 15, 2021
Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals.Sergio H Sandez Penidez, Marina A Velasco Manini, Carla L Gerez
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