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Journal 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