Concepedia

M.S. Blanco Canalis

MB

6

Publications

300

Citations

6

H-Index

2015

Active since

Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas(Current)

Universidad Nacional de Córdoba

M.S. Blanco Canalis is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in food quality, food engineering, and nutrition.

Top concepts

Publications per year

2015–2020

6

Publications

6

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

M.S. Blanco Canalis, Alberto E. León, Pablo D. Ribotta · Food Chemistry · 2018 · 83 citations · Full text

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Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

M. Raquel Serial, M.S. Blanco Canalis, M. Carpinella et al. · Food Chemistry · 2015 · 61 citations

, , +6

Effect of different fibers on dough properties and biscuit quality

M.S. Blanco Canalis, María Eugenia Steffolani, Alberto E. León et al. · Journal of the Science of Food and Agriculture · 2016 · 50 citations · Full text

Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties

M.S. Blanco Canalis, María V. Baroni, Alberto E. León et al. · Food Chemistry · 2020 · 48 citations

, , +7

Effect of inulin on dough and biscuit quality produced from different flours

M.S. Blanco Canalis, Alberto E. León, Pablo D. Ribotta · International Journal of Food Studies · 2017 · 29 citations · Full text

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