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80篇 您的检索式：作者名="RIBOTTA P"

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	题名	作者	年代	出处	被引量
1	Thermo-physical assessment of bread during staling 显示文摘	Ribotta P D Bail A L	2007	LWT2007，40，：	1
2	Influence of yeast and frozen storage on rheological,structural and microbial quality of frozen sweet dough显示文摘	Meziani S Jasniewski J Ribotta P	2012	Journal of Food Engineering2012，109，3：	1
3	Interactions of different carrageenan isoforms and flour components in breadmaking 显示文摘	Leon A E Ribotta P Ausar F	2000	Journal Agricultural Food Chemistry2000，48，：	1
4	Effect of freezing and frozen storage of doughs on bread quality显示文摘	Ribotta P D leon A E Anon M C	2001	Journal of Agricultural and Food Chemistry2001，，2：	1
5	Effects of yeast freezing in frozen dough显示文摘	RIBOTTA P D LEON A E ANON M C	2003	Cereal Chemistry2003，80，：	1
6	Effect of damaged starch levels on flour-thermal behaviour and bread staling显示文摘	Alberto E. León Gabriela N. Barrera Gabriela T. Pérez Pablo D. Ribotta Cristina M. Rosell	2006	European Food Research and Technology2006，，2：	1
7	Effect of freezing and frozen storage of doughs on bread quality 显示文摘	Ribotta P Leon A Anon M	2001	Journal Of Agricultural and Food Chemistry2001，49，2：	1
8	Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough显示文摘	Ribotta P D Perez G T Leon A E	2004	Food hydrocolloids2004，18，2：	1
9	Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough显示文摘	RIBOTTA P D PEREZ G T LEON A E	2004	Food Hydrocolloids2004，18，：	1
10	Effect of emulsifier and guar gum on micro structural, theological and baking performance of frozen bread dough 显示文摘	Ribotta P D Perez G T Leon A E	2004	Food Hydrocolloids2004，，18：	1
11	Effect of hydrocolloids on gluten-free batter properties and bread quality显示文摘	Seiarini L S Ribotta P D Le6n A E		0，，11：	1
12	Differential scanning calorimetry ( DSC ) studies on the thermal properties of peanut proteins 显示文摘	Colombo A Ribotta P D Le6n A E	2010	Journal of Agricultural and Food Chemistry2010，58，：	1
13	Thermo-physical assessment of bread during staling显示文摘	Ribotta P D Bail A L		0，，05：	1
14	Effect of freezing and frozen storage of doughs on bread quality 显示文摘	Ribotta P D Leon A E Anon M C	2001	Journal of Agricultural and Food Chemistry2001，49，2：	1
15	Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter显示文摘	RIBOTTA P D LEON A B	2003	Food Research International2003，36，：	1
16	Ni-W coatings electrodeposited on carbon steel: Chemical composition, mechanical properties and corrosion resistance 显示文摘	QUIROGA ARGANARAZ M P RIBOTTA S B FOLQUER M E GASSA L M BENITEZ G VELA M E SALVAREZZA R C	2011	Electrochimica Acta2011，56，17：	1
17	Effect of freezing and frozenstorage on the gelatinization and retrogradation of amylopectin in doughbacked in a differential scanning calorimeter显示文摘	RIBOTTA P D LEON A E ANON M C	2003	Food ResearchInternational2003，36，4：	1
18	Interactions of hydrocolloids and sonicated-gluten proteins显示文摘	Ribotta P D Ausar S F Beltramo D M et a1	2005	Food Hydrocolloids2005，19，1：	1
19	Effects of incident radiation and nitrogen avalability on the quality parameters of triticale grains in argentina显示文摘	Aguirre A O J Rubiolo P D Ribotta	2009	Experimental Agriculture2009，42，3：	1
20	Interactions of different carrageenan isoforms and flour components in breadmaking 显示文摘	Leon A Ribotta P Ausar S	2000	Journal of Agricultural and Food Chemistry2000，48，：	1

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