María Verónica Baroni on Muck Rack

María Verónica Baroni

As seen in: MDPI
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Articles

Tecno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours

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By Maria Lopez, María Lopez Verified, María López Verified, Emiliano Salvucci, María Verónica Baroni, Gabriela Perez Verified, Gabriela Pérez Verified
| preprints.org
This version is not peer-reviewed.
Open in Who Shared Issue with article?

Foods | Free Full-Text | Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

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By María Isabel Curti, Marianela Savio, Pablo Martín Palavecino, María Verónica Baroni
| MDPI
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