Search Results - Steffolani, Maria E

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  1. 1
    Effects of low‐temperature microwave treatment of wheat germ

    Effects of low‐temperature microwave treatment of wheat germ by Meriles, Silvina P, Steffolani, Maria E, Penci, Maria C, Curet, Sebastien, Boillereaux, Lionel, Ribotta, Pablo D

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  2. 2
    Effect of different fibers on dough properties and biscuit quality

    Effect of different fibers on dough properties and biscuit quality by Blanco Canalis, María S, Steffolani, María E, León, Alberto E, Ribotta, Pablo D

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  3. 3
    Effect of soybean proteins on gluten depolymerization during mixing and resting

    Effect of soybean proteins on gluten depolymerization during mixing and resting by Pérez, Gabriela T, Ribotta, Pablo D, Steffolani, María E, León, Alberto E

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  4. 4
    The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

    The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation by Rodríguez De Marco, Estefanía, Steffolani, María Eugenia, Martínez, Marcela, León, Alberto E.

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  5. 5
    Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

    Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality by Eugenia Steffolani, María, Ribotta, Pablo D., Pérez, Gabriela T., León, Alberto E.

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  6. 6
    Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

    Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance by Navarro, José L., Biglione, Camila, Paesani, Candela, Moiraghi, Malena, León, Alberto E., Steffolani, María Eugenia

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  7. 7
    Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

    Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality by de la Horra, Ana E, Steffolani, María Eugenia, Barrera, Gabriela N, Ribotta, Pablo D, León, Alberto E

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  8. 8
    Utjecaj svojstava pšeničnog brašna i tijesta na tehnološku kakvoću slanih proizvoda od kvasnog lisnatog tijesta

    Utjecaj svojstava pšeničnog brašna i tijesta na tehnološku kakvoću slanih proizvoda od kvasnog lisnatog tijesta by de la Horra, Ana E., Steffolani, María Eugenia, Barrera, Gabriela N., Ribotta, Pablo D., León, Alberto E.

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