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Page 1
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality.
Int J Gastron Food Sci. 2022 Mar;27:100486. doi: 10.1016/j.ijgfs.2022.100486. Epub 2022 Feb 16.
Int J Gastron Food Sci. 2022.
PMID: 36568859
Free PMC article.
Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.
Bongianino NF, Steffolani ME, Morales CD, Biasutti CA, León AE.
Bongianino NF, et al. Among authors: steffolani me.
Foods. 2023 Jul 21;12(14):2780. doi: 10.3390/foods12142780.
Foods. 2023.
PMID: 37509871
Free PMC article.
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Physico-chemical characterization of protein fraction from stabilized wheat germ.
Meriles SP, Steffolani ME, León AE, Penci MC, Ribotta PD.
Meriles SP, et al. Among authors: steffolani me.
Food Sci Biotechnol. 2019 Mar 16;28(5):1327-1335. doi: 10.1007/s10068-019-00594-9. eCollection 2019 Oct.
Food Sci Biotechnol. 2019.
PMID: 31695931
Free PMC article.
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Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes.
Bongianino NF, Steffolani ME, Rodríguez MD, Bustos MC, Biasutti CA, León AE.
Bongianino NF, et al. Among authors: steffolani me.
Foods. 2024 Feb 15;13(4):590. doi: 10.3390/foods13040590.
Foods. 2024.
PMID: 38397566
Free PMC article.
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Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L.
Valdez-Arana JD, et al. Among authors: steffolani me.
Int J Biol Macromol. 2020 Mar 15;147:997-1007. doi: 10.1016/j.ijbiomac.2019.10.067. Epub 2019 Nov 16.
Int J Biol Macromol. 2020.
PMID: 31743707
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Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.
de la Horra AE, Steffolani ME, Barrera GN, Ribotta PD, León AE.
de la Horra AE, et al. Among authors: steffolani me.
Food Technol Biotechnol. 2015 Dec;53(4):446-453. doi: 10.17113/ftb.53.04.15.4168.
Food Technol Biotechnol. 2015.
PMID: 27904379
Free PMC article.
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Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.
Navarro JL, Moiraghi M, Quiroga FM, León AE, Steffolani ME.
Navarro JL, et al. Among authors: steffolani me.
Food Technol Biotechnol. 2020 Sep;58(3):325-336. doi: 10.17113/ftb.58.03.20.6766.
Food Technol Biotechnol. 2020.
PMID: 33281488
Free PMC article.
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