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Sciammaro, Leonardo Pablo
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-17 de 17
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- Otros responsables: - (Universidad Nacional de Cuyo, 2015) -
(Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales, 2015-10) -
Capítulo de Libro Chemical and nutritional composition of Prosopis spp. seeds and podsTítulo del libro: Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume: Prospects for Economic Development in Arid Lands -
(Springer Verlag Berlín, 2016-03) -
(Elsevier Science, 2017-09) -
(Elsevier Science, 2019-06) -
(Universidad Nacional de La Plata. Secretaria de Ambiente y Conservación de los Recursos Naturales, 2024-09) -
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Capítulo de Libro Foods with Prosopis spp. flour: Common and new baked productsTítulo del libro: Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume: Prospects for Economic Development in Arid Lands
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(Elsevier Science, 2018-12) -
(Springer, 2018-12) -
Capítulo de Libro Mesquite (Prosopis alba) Flour: Composition and Use in BreadmakingTítulo del libro: Flour: Production, Varieties and Nutrition
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Artículo Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization(Association of Food Scientists and Technologists of India, 2020-06) -
Artículo Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour(Elsevier Science, 2018-07) -
(Wiley Blackwell Publishing, Inc, 2021-01) -
(Academic Press Inc Elsevier Science, 2022-03)
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Capítulo de Libro Traditional food products from Prosopis sp. flourTítulo del libro: Traditional foods. General and consumer aspects
Mostrando ítems 1-17 de 17