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María Cristina Aspiroz
María Cristina Aspiroz
Chemistry
Antioxidant
Xanthan gum
gluten free
Fiber
2
Papers
1
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0
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Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
2021
Lwt - Food Science and Technology
Estefania Belén Coronel
Estefania Nancy Guiotto
María Cristina Aspiroz
Mabel Cristina Tomás
Susana M. Nolasco
Marianela Ivana Capitani
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Aplicación del método inmunoquímico elisa para la determinación de gliadinas en galletitas elaboradas a partir de harina integral de quinoa y harina premezcla clásica libre de gluten
2019
María Cristina Aspiroz
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