Ferrero, Cristina
Consejo Nacional de Investigaciones Científicas y Técnicas · Centro de Investigación y Desarrollo en Criotecnología de Alimentos · Universidad Nacional de La Plata
4 papers on CoChatORCID 0000-0003-2564-3160
Most cited papers
- Verified
Hydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids
Food composition and propertiesPolysaccharides Composition and Applications
Cited by 144
- Verified
Interaction of modified celluloses and pectins with gluten proteins
Correa, M. J., Ferrer, E., Añón, M. C., & Ferrero, C. (2014) · Food Hydrocolloids
Food composition and propertiesPolysaccharides Composition and Applications
Cited by 113
- Verified
Effect of modified celluloses on dough rheology and microstructure
Correa, M. J., Añón, M. C., Pérez, G. T., & Ferrero, C. (2010) · Food Research International
Food composition and propertiesPolysaccharides Composition and Applications
Cited by 92
- Verified
Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
Linlaud, N. E., Puppo, M. C., & Ferrero, C. (2009) · Cereal Chemistry
Food composition and propertiesPolysaccharides Composition and Applications
Cited by 81
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