Search Results - "López, Estela Patricia" :: K.UTB vyhledávací portál

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Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

by López, Estela Patricia, Goldner, María Cristina
Published in Food science & technology (01.12.2015)

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Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

by TORRELIO MARTOS, Ana Gabriela, LÓPEZ, Estela Patricia
Published in Ciência e tecnologia de alimentos (01.10.2018)

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Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

by López, Estela Patricia
Published in Ciência e tecnologia de alimentos (01.01.2014)

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Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

by Burgos, Verónica Elizabeth, López, Estela Patricia, Goldner, María Cristina, Del Castillo, Valeria Cristina
Published in International journal of gastronomy and food science (01.07.2019)

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Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

by LÓPEZ, Estela Patricia, JIMÉNEZ, Patricia Liliana
Published in Ciência e tecnologia de alimentos (01.01.2016)

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Effect of Brea Gum on the characteristics of wheat bread at different storage times

by López, Estela Patricia, Pérez, Gabriela Teresa, Erramouspe, Patricia Liliana Jiménez de, Cuevas, Carlos Mario
Published in Ciência e tecnologia de alimentos (01.12.2013)

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Journal Article

Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

Effect of Brea Gum on the characteristics of wheat bread at different storage times

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