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Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
Moiraghi, Malena; Vanzetti, Leonardo Sebastian; Pfluger, Laura Alicia; Helguera, Marcelo; Pérez, GabrielaTeresa (2013-11)The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study ... -
Relationship between soft wheat flour physicochemical composition and cookie‐making performance
Moiraghi, Malena; Vanzetti, Leonardo Sebastian; Bainotti, Carlos Tomas; Helguera, Marcelo; Leon, Alberto Edel; Perez, Gabriela Teresa (Wiley, 2011-03)Nowadays in Argentina, cookies, crackers, and cakes are made of flour obtained from bread wheat with additives or enzymes that decrease the gluten strength but increase production costs. The present research work aims to ...