Discover open access scientific publications

Search, annotate, share and cite publications

Publications by María V. Ostermann-Porcel

Incorporation of Okara Into Gluten-Free Cookies With High Quality and Nutritional Value

Journal of Food Quality

English

Related publications

Nutritional and Dietary Value of Gluten-Free Rolls With Flaxseeds Added

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

English

Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization

LWT - Food Science and Technology

English

Herbal Extracts Incorporated Into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Molecular Biology

English

Gluten-Free Crispbread With Freeze-Dried Blackberry: Quality and Mineral Composition

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

Croatian Journal of Food Science and Technology

English

Quality Assessment of Nutritional Value and Safety of Different Meat

Journal of Food: Microbiology, Safety & Hygiene

English

Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet

Frontiers in Pediatrics

English

Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

Journal of Food and Nutrition Sciences

English