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Amaranth
15
"Effect of ball milling energy on rheological and thermal properties of amaranth flour" (2015) Roa, D.F.; Baeza, R.I.; Tolaba, M.P. Journal of Food Science and Technology. 52(12):8389-8394
"Effect of ball milling energy on rheological and thermal properties of amaranth flour" (2015) Roa, D.F.; Baeza, R.I.; Tolaba, M.P. Journal of Food Science and Technology. 52(12):8389-8394
"Amaranth Milling Strategies and Fraction Characterization by FT-IR" (2014) Roa, D.F.; Santagapita, P.R.; Buera, M.P.; Tolaba, M.P. Food and Bioprocess Technology. 7(3):711-718
"Amaranth Milling Strategies and Fraction Characterization by FT-IR" (2013) Roa, D.F.; Santagapita, P.R.; Buera, M.P.; Tolaba, M.P. Food and Bioprocess Technology:1-8
"Correlations between wet-milling characteristics of amaranth grain" (2009) Calzetta Resio, A.N.; Tolaba, M.P.; Suárez, C. Journal of Food Engineering. 92(3):275-279
"Correlations between wet-milling characteristics of amaranth grain" (2009) Calzetta Resio, A.N.; Tolaba, M.P.; Suárez, C. Journal of Food Engineering. 92(3):275-279
"Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating" (2007) González, R.;Carrara, C.;Tosi, E. (...)Pilosof, A. LWT - Food Science and Technology. 40(1):136-143
"Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating" (2007) González, R.;Carrara, C.;Tosi, E. (...)Pilosof, A. LWT - Food Science and Technology. 40(1):136-143
"Amaranth starch-rich fraction properties modified by high-temperature heating" (2007) González, R.;Tosi, E.;Ré, E. (...)Martinez, K. Food Chemistry. 103(3):927-934
"Amaranth starch-rich fraction properties modified by high-temperature heating" (2007) González, R.;Tosi, E.;Ré, E. (...)Martinez, K. Food Chemistry. 103(3):927-934
"Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto" (2000) Calzetta Resio, A.N.; Tolaba, M.P.; Suarez, C. Food Science and Technology International. 6(5):371-378
"Amaranth grain as substrate for aflatoxin and zearalenone production at different water activity levels" (1998) Bresler, G.; Vaamonde, G.; Degrossi, C.; Fernandez Pinto, V. International Journal of Food Microbiology. 42(1-2):57-61
"Amaranth grain as substrate for aflatoxin and zearalenone production at different water activity levels" (1998) Bresler, G.; Vaamonde, G.; Degrossi, C.; Fernandez Pinto, V. International Journal of Food Microbiology. 42(1-2):57-61
"Mycotoxin-producing potential of fungi isolated from amaranth seeds in Argentina" (1995) Bresler, G.; Brizzio, S.B.; Vaamonde, G. International Journal of Food Microbiology. 25(1):101-108
"Mycotoxin-producing potential of fungi isolated from amaranth seeds in Argentina" (1995) Bresler, G.; Brizzio, S.B.; Vaamonde, G. International Journal of Food Microbiology. 25(1):101-108