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Buscar por Autor Leon, Alberto Edel

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Fecha de publicaciónTítulo???itemlist.dc.creator.*??????itemlist.dc.provenance???
sep-2012Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pastaBustos, María Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel-
dic-2012Effect of damaged starch on the rheological properties of wheat starch suspensionsBarrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; Ribotta, Pablo DanielCONICET
ago-2016Effect of different fibers on dough properties and biscuit qualityBlanco Canalis, María Soledad; Steffolani, Maria Eugenia; Leon, Alberto Edel; Ribotta, Pablo Daniel-
15-jun-2018Effect of inulin on dough and biscuit quality produced from different floursBlanco Canalis, María Soledad; Leon, Alberto Edel; Ribotta, Pablo Daniel-
13-dic-2017Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoaSteffolani, Maria Eugenia; Bustos Shmidt, Mariela Cecilia; Ferreyra, M. E.; Leon, Alberto EdelCONICET
ago-2017Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked productde la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto EdelCONICET
nov-2014Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch CompositesColombo, Andrés; Ribotta, Pablo Daniel; Leon, Alberto Edel-
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