Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality
de la Horra, Ana E, Steffolani, María Eugenia, Barrera, Gabriela N, Ribotta, Pablo D, León, Alberto E
Published in Food technology and biotechnology (2015)
Published in Food technology and biotechnology (2015)
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Characterization of gluten-free bulk dough for laminated products
de la Horra, Ana E., Velasco, Manuel I., Barrera, Gabriela N., Steffolani, M. Eugenia, Acosta, Rodolfo H., Ribotta, Pablo D., Leon, Alberto E.
Published in Journal of food measurement & characterization (01.08.2021)
Published in Journal of food measurement & characterization (01.08.2021)
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Journal Article
Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
de la Horra, Ana E., Barrera, Gabriela N., Steffolani, Eugenia M., Ribotta, Pablo D., León, Alberto E.
Published in Journal of food science and technology (01.08.2017)
Published in Journal of food science and technology (01.08.2017)
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Soil quality: a new index based on microbiological and biochemical parameters
DE LA PAZ JIMENEZ, Maria, DE LA HORRA, Ana Maria, PRUZZO, Laura, PALMA, R. Martha
Published in Biology and fertility of soils (01.06.2002)
Published in Biology and fertility of soils (01.06.2002)
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