León, A.E.

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

Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta

Rodríguez De Marco, E., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014) · LWT - Food Science and Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 257

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