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	1.	Physico-chemical characterization of protein fraction from stabilized wheat germ. [electronic resource] by Meriles, Silvina Patricia Steffolani, Maria Eugenia León, Alberto Edel Penci, Maria Cecilia Ribotta, Pablo Daniel Publication details: Food science and biotechnology Oct 2019 In: Food science and biotechnology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality. [electronic resource] by de la Horra, Ana E Steffolani, María Eugenia Barrera, Gabriela N Ribotta, Pablo D León, Alberto E Publication details: Food technology and biotechnology Dec 2015 In: Food technology and biotechnology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties. [electronic resource] by Valdez-Arana, Jenny-Del-Carmen Steffolani, Maria Eugenia Repo-Carrasco-Valencia, Ritva Pérez, Gabriela Teresa Condezo-Hoyos, Luis Producer: 20201229 In: International journal of biological macromolecules vol. 147 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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