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Flores, Silvia Karina
26
LWT - Food Science and Technology
4
"Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness" (2013) Arismendi, C.;Chillo, S.;Conte, A. (...)Gerschenson, L.N. LWT - Food Science and Technology. 53(1):290-296
"Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" (2014) Genevois, C.; Flores, S.; De Escalada Pla, M. LWT - Food Science and Technology. 58(2):563-570
"Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design" (2016) Loubes, M.A.; Flores, S.K.; Tolaba, M.P. LWT - Food Science and Technology. 69:280-286
"Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously" (2017) Genevois, C.; de Escalada Pla, M.; Flores, S. LWT - Food Science and Technology. 79:34-41