Effects of low‐temperature microwave treatment of wheat germ von Meriles, Silvina P, Steffolani, Maria E, Penci, Maria C, Curet, Sebastien, Boillereaux, Lionel, Ribotta, Pablo D

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Effect of different fibers on dough properties and biscuit quality von Blanco Canalis, María S, Steffolani, María E, León, Alberto E, Ribotta, Pablo D

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Effect of soybean proteins on gluten depolymerization during mixing and resting von Pérez, Gabriela T, Ribotta, Pablo D, Steffolani, María E, León, Alberto E

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The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation von Rodríguez De Marco, Estefanía, Steffolani, María Eugenia, Martínez, Marcela, León, Alberto E.

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Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality von Eugenia Steffolani, María, Ribotta, Pablo D., Pérez, Gabriela T., León, Alberto E.

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Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance von Navarro, José L., Biglione, Camila, Paesani, Candela, Moiraghi, Malena, León, Alberto E., Steffolani, María Eugenia

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Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality von de la Horra, Ana E, Steffolani, María Eugenia, Barrera, Gabriela N, Ribotta, Pablo D, León, Alberto E

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Utjecaj svojstava pšeničnog brašna i tijesta na tehnološku kakvoću slanih proizvoda od kvasnog lisnatog tijesta von de la Horra, Ana E., Steffolani, María Eugenia, Barrera, Gabriela N., Ribotta, Pablo D., León, Alberto E.

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