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Diffusion of bound water in starchy materials: application to dryingAGUERRE, Roberto J; SUAREZ, Constantino.Journal of food engineering. 2004, Vol 64, Num 3, pp 389-395, issn 0260-8774, 7 p.Article

Gelatinization kinetics of amaranth starchRESIO, Andrea Calzetta; SUAREZ, Constantino.International journal of food science & technology. 2001, Vol 36, Num 4, pp 441-448, issn 0950-5423Article

Water absorption and starch gelatinization in whole rice grain during soakingBELLO, Marcelo O; TOLABA, Marcela P; SUAREZ, Constantino et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 2, pp 313-318, issn 0023-6438, 6 p.Article

Modeling sulfur dioxide uptake in dent corn during steepingHAROS, Claudia M; AGUERRE, Roberto J; SUAREZ, Constantino et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 4, pp 393-398, issn 0023-6438, 6 p.Article

Influence of corn drying on its quality for the wet-milling processHAROS, Monica; TOLABA, Marcela P; SUAREZ, Constantino et al.Journal of food engineering. 2003, Vol 60, Num 2, pp 177-184, issn 0260-8774, 8 p.Article

Drying characteristics of amaranth grainCALZETTA RESIO, Andrea N; AGUERRE, Roberto J; SUAREZ, Constantino et al.Journal of food engineering. 2004, Vol 65, Num 2, pp 197-203, issn 0260-8774, 7 p.Article

Effect of steeping time on the starch properties from ground whole cornPEREZ, Oscar E; HAROS, Monica; SUAREZ, Constantino et al.Journal of food engineering. 2003, Vol 60, Num 3, pp 281-287, issn 0260-8774, 7 p.Article

Effects of steeping conditions on wet-milling attributes of amaranthNILDA CALZETTA RESIO, Andrea; TOLABA, Marcela Patricia; SUAREZ, Constantino et al.International journal of food science & technology. 2006, Vol 41, pp 70-76, issn 0950-5423, 7 p., SUP2Article

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