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

by Maria S. Blanco Canalis, Alberto E. León, Pablo D. Ribotta
Published 2017-04-01

Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

by Mariela C. Bustos, María Isabel Ramos, Gabriela T. Pérez, Alberto E. León
Published 2019-01-01

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

by Alberto E. León, Gabriela N. Barrera, Pablo D. Ribotta, María Eugenia Steffolani, Ana E. de la Horra
Published 2015-01-01