Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

by José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani
Published 2020-01-01

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