Carlos Gabriel Arp

Kinetic study of staling in breads with high-amylose resistant starch

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero · Food Hydrocolloids · 2020 · 80 citations · Full text

Agriculture, Biochemistry, Food Science +12

High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero · Food and Bioprocess Technology · 2018 · 56 citations · Full text

Agriculture, Biochemistry, Food Science +16

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero · Food Hydrocolloids · 2021 · 54 citations · Full text

Agriculture, Food Science, Cereal Science +15

Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero · Food and Bioprocess Technology · 2018 · 40 citations · Full text

Agriculture, Food Science, Cereal Science +15

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero · Food and Bioprocess Technology · 2020 · 37 citations · Full text

Agriculture, Agricultural Biotechnology, Food Science +16