Showing results (1-10 of 8) with videos related to
Sort By:
Pageof 1
Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|February 26, 2026
Association Between Adherence to an Unhealthy Dietary Pattern and Biochemical Marker Values in the Urban Adult Population of Central ArgentinaC Hunziker, M P Diaz, A E LeónFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 20, 2011
Effect of four types of dietary fiber on the technological quality of pastaM C Bustos, G T Pérez, A E LeónJournal of Agricultural and Food Chemistry|March 23, 2001
Effect of freezing and frozen storage of doughs on bread qualityP D Ribotta, A E León, M C AñónFood Chemistry|September 22, 2018
Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availabilityM S Blanco Canalis, A E León, P D RibottaFood Chemistry|July 14, 2020
Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant propertiesM S Blanco Canalis, M V Baroni, A E León, et al.Journal of Agricultural and Food Chemistry|October 14, 2000
Interactions of different carrageenan isoforms and flour components in breadmakingA E León, P D Ribotta, S F Ausar, et al.Food Chemistry|August 26, 2015
Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMRM R Serial, M S Blanco Canalis, M Carpinella, et al.Journal of Medicinal Food|February 24, 2004
Improvement of HDL- and LDL-cholesterol levels in diabetic subjects by feeding bread containing chitosanS F Ausar, M Morcillo, A E León, et al.Pageof 1