Stabilizing effect of saccharides on bovine plasma protein: A calorimetric study
Rodriguez Furlán, Laura T., Lecot, Javier, Pérez Padilla, Antonio, Campderrós, Mercedes E., Zaritzky, Noemi
Published in Meat science (01.08.2012)
Published in Meat science (01.08.2012)
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Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
Rodriguez Furlán, Laura T., Baracco, Yanina, Lecot, Javier, Zaritzky, Noemi, Campderrós, Mercedes E.
Published in Food chemistry (15.02.2017)
Published in Food chemistry (15.02.2017)
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Journal Article
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
Rodriguez Furlán, Laura T., Padilla, Antonio Pérez, Campderrós, Mercedes E.
Published in Meat science (01.02.2014)
Published in Meat science (01.02.2014)
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Journal Article
Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
Baracco, Yanina, Rodriguez Furlán, Laura T, Campderrós, Mercedes E
Published in Food science and technology international (01.04.2017)
Published in Food science and technology international (01.04.2017)
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