Optimization of soybean heat-treating using a fluidized bed dryer

Por Martínez, Marcela L., Marín, María A., Ribotta, Pablo D.
Publicado em 2011

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Por Barrera, Gabriela N., Tadini, Carmen C., León, Alberto E., Ribotta, Pablo D.
Publicado no J Food Sci Technol (2016)

Wheat germ stabilization by infrared radiation

Por Gili, Renato D., Palavecino, Pablo M., Cecilia Penci, M., Martinez, Marcela L., Ribotta, Pablo D.
Publicado no J Food Sci Technol (2017)

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

Por de la Horra, Ana E., Steffolani, María Eugenia, Barrera, Gabriela N., Ribotta, Pablo D., León, Alberto E.
Publicado no Food Technol Biotechnol (2015)

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

Por de la Horra, Ana E., Barrera, Gabriela N., Steffolani, Eugenia M., Ribotta, Pablo D., León, Alberto E.
Publicado no J Food Sci Technol (2017)