Ribotta, P.D.

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004) · Food Hydrocolloids

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 273

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2012) · Journal of Food Engineering

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 189

Interactions of hydrocolloids and sonicated-gluten proteins

Ribotta, P. D., Ausar, S. F., Beltramo, D. M., & León, A. E. (2005) · Food Hydrocolloids

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 119