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Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil

• Authors : Piloni, Roxana V.; Bordón, M. Gabriela; Barrera, Gabriela N.

Subjects: Article

• Source: Foods

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Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality.

• Authors : Sciarini, Lorena S.; Palavecino, Pablo M.; Ribotta, Pablo D.

Subjects: BREAD; XANTHAN gum; GALACTOMANNANS

• Source: Foods; Feb2023, Vol. 12 Issue 4, p756, 13p

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Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten.

• Authors : Teobaldi, Andrés G.¹ (AUTHOR); Barrera, Gabriela N.^1,2 (AUTHOR); Sciarini, Lorena S.^1,3 (AUTHOR)

Subjects: *WHEAT starch; *SUCROSE; *GELATION

• Source: European Food Research & Technology. May2021, Vol. 247 Issue 5, p1083-1093. 11p.

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Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

• Authors : de la Horra, Ana E.; Barrera, Gabriela N.; Steffolani, Eugenia M.

Subjects: Original Article

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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

• Authors : Barrera, Gabriela N.; Tadini, Carmen C.; León, Alberto E.

Subjects: Original Article

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Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

• Authors : de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.

Subjects: Original Scientific Paper

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Utjecaj svojstava pšeničnog brašna i tijesta na tehnološku kakvoću slanih proizvoda od kvasnog lisnatog tijesta ; Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

• Authors : de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.

Subjects: proizvodi od kvasnog lisnatog tijesta; lisnato tijesto; parametri kakvoće pšeničnog brašna

• Source: Food Technology and Biotechnology; Vol.53 No.4; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online)

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The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products.

• Authors : de la Horra, Ana Elizabeth¹ ; Steffolani, Eugenia M.¹; Barrera, Gabriela N.¹

Subjects: *GLUTEN-free foods; *LAMINATED materials; *BAKED products

• Source: European Food Research & Technology. Aug2018, Vol. 244 Issue 8, p1341-1351. 11p.

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Characterization of gluten-free bulk dough for laminated products.

• Authors : de la Horra, Ana E.; Velasco, Manuel I.; Barrera, Gabriela N.

Subjects: GLUTEN-free foods; DIETETIC foods; DOUGH

• Source: Journal of Food Measurement & Characterization; Aug2021, Vol. 15 Issue 4, p3123-3132, 10p

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Effect of damaged starch on wheat starch thermal behavior.

• Authors : Barrera, Gabriela N.^1,2; León, Alberto E.^1,2; Ribotta, Pablo D.^2,3

• Source: Starch / Staerke. Oct2012, Vol. 64 Issue 10, p786-793. 8p.

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