Cristina Ferrero

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

M. A. Garcı̀a, Cristina Ferrero, Nora Cristina Bértola et al. · Innovative Food Science & Emerging Technologies · 2002 · 200 citations · Full text

Agriculture, Food Science, Food Chemistry +16

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

Natalia Linlaud, Evelina G. Ferrer, Marı́a Cecilia Puppo et al. · Journal of Agricultural and Food Chemistry · 2010 · 193 citations

Agriculture, Biochemistry, Food Science +17

Corn Starch‐Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspension

Cristina Ferrero, Miriam N. Martino, Noemí Zaritzky · Starch - Stärke · 1994 · 146 citations

Agriculture, Biochemistry, Food Science +17

Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability

Suzana Mali, Cristina Ferrero, V. Redigonda et al. · LWT · 2003 · 113 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids

Alejandra Krüger, Cristina Ferrero, Noemí Zaritzky · Journal of Food Engineering · 2003 · 111 citations

Agriculture, Food Science, Food Engineering +11