Publicaciones_subproyecto1_Iata

Miranda-Ramos, K.; Millán-Linares, M.C. & Haros, C.M. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, 9: 663.

Dic 27, 2020

Ballester-Sanchez, J.; Fernandez-Espinar, M.T & Haros, C.M. (2020). Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient. Food Hydrocolloids, 101: 105513.

Dic 27, 2020

Ahmed, I.B.H.; Hannachi, A. & Haros, C.M. (2020). Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling. Foods, 9: 446.

Dic 27, 2020

Selma-Gracia, R.; Haros, C.M. & Laparra, J.M. (2020). Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch. Plant Foods for Human Nutrition, 75: 592–598.

Dic 27, 2020

Guiotto, E.N.; Tomás, M.C. & Haros, C.M. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, 9: 819.

Dic 27, 2020

Haros, C.M. (2020). Cultivos ancestrales: origen, difusión y usos. En: Cultivos de invierno. Informes Técnicos de INTA Balcarce, pp. 102-110.

Dic 27, 2020

Cultivos de invierno Informes técnicos de INTA Balcarce 2019 Compilador Pablo Abbate INTA Ediciones Estación Experimental Agropecuaria Balcarce 2020 ISBN 978-987-8333-34-2 (digital)

Miranda-Ramos, K.; Millán-Linares, M.C. & Haros, C.M. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, 9: 663.

Ballester-Sanchez, J.; Fernandez-Espinar, M.T & Haros, C.M. (2020). Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient. Food Hydrocolloids, 101: 105513.

Ahmed, I.B.H.; Hannachi, A. & Haros, C.M. (2020). Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling. Foods, 9: 446.

Selma-Gracia, R.; Haros, C.M. & Laparra, J.M. (2020). Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch. Plant Foods for Human Nutrition, 75: 592–598.

Guiotto, E.N.; Tomás, M.C. & Haros, C.M. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, 9: 819.

Haros, C.M. (2020). Cultivos ancestrales: origen, difusión y usos. En: Cultivos de invierno. Informes Técnicos de INTA Balcarce, pp. 102-110.

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