Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

by Carolina Antonela CURTI, Paula Micaela VIDAL, Ramiro Néstor CURTI, Adriana Noemí RAMÓN
Published 2017-10-01

Characterization of goat milk and potentially symbiotic non-fat yogurt

by Noelia Fernanda Paz, Enzo Gonçalvez de Oliveira, Martha Susana Nuñez de Kairuz, Adriana Noemí Ramón
Published 2014-09-01

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

by Noelia Fernanda PAZ, Enzo GONÇALVEZ DE OLIVEIRA, Fernando Josué VILLALVA, Margarita ARMADA, Adriana Noemí RAMÓN

Formulation of a peach ice cream as potential symbiotic food

by Fernando Josué VILLALVA, Andrea Paula CRAVERO BRUNERI, Gabriel VINDEROLA, Enzo GONÇALVEZ DE OLIVEIRA, Noelia Fernanda PAZ, Adriana Noemí RAMÓN

Training small producers in Good Manufacturing Practices for the development of goat milk cheese

by Adriana Noemí RAMÓN, Sara María DE LA VEGA, Elisabeth Cristina FERRER, Andrea Paula CRAVERO BRUNERI, Mónica Patricia MILLÁN, Enzo GONÇALVEZ DE OLIVEIRA, María Florencia BORELLI, Fernando Josue VILLALVA, Noelia Fernanda PAZ