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Cogent Food & Agriculture Volume 2, 2016 - Issue 1
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Research Article

Sensory and texture properties of “chipá”: Influence of ingredients and storage conditions of batter

Ana ÁvalosFacultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CCT La Plata CONICET, 47 y 116, 1900-La Plata, ArgentinaView further author information
,
Pamela GoytiñoFacultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CCT La Plata CONICET, 47 y 116, 1900-La Plata, Argentina
,
Paula A. ConfortiFacultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CCT La Plata CONICET, 47 y 116, 1900-La Plata, Argentina;Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales, UNLP, La Plata, ArgentinaView further author information
&
Cecilia E. LupanoFacultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CCT La Plata CONICET, 47 y 116, 1900-La Plata, ArgentinaCorrespondence[email protected]
View further author information
|
Fatih YildizMiddle East Technical University, Turkey
(Reviewing Editor)
Article: 1275394 | Received 28 Oct 2016, Accepted 19 Dec 2016, Published online: 04 Jan 2017

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