Pablo Martín Palavecino

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Pablo Martín Palavecino, María Cecilia Penci, Georgina Calderón‐Domínguez et al. · Starch - Stärke · 2016 · 66 citations · Full text

Food Chemistry, Engineering, In Vitro Fermentation +14

Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

Pablo Martín Palavecino, Pablo D. Ribotta, Alberto E. León et al. · Journal of the Science of Food and Agriculture · 2018 · 57 citations · Full text

Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta

Pablo Martín Palavecino, Mariela C. Bustos, María Belén Heinzmann Alabí et al. · Journal of Food Science · 2017 · 52 citations · Full text

Nutrition, Engineering, Food Analysis +17

Wheat germ stabilization by infrared radiation

Renato D. Gili, Pablo Martín Palavecino, María Cecilia Penci et al. · Journal of Food Science and Technology · 2017 · 43 citations · Full text

Botany, Agricultural Economics, Crop Science +2

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch

Pablo Martín Palavecino, María Cecilia Penci, Pablo D. Ribotta · International Journal of Biological Macromolecules · 2019 · 35 citations · Full text

Food Chemistry, Agricultural Chemistry, Commercial Cassava Starch +6