1.Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

作　　者：LÓPEZ, Estela Patricia ;JIMÉNEZ, Patricia Liliana ;LÓPEZ, Estela Patricia 等

出　　处：Food Science and Technology (Campinas). 2016 ;36(1):83-89.doi:10.1590/1678-457X.0030

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：176217363

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2.Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

作　　者：López, Estela Patricia

出　　处：Food Science and Technology (Campinas). 2014 ;34(1):195-203.doi:10.1590/S0101-20612014005000016

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：98387670

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3.Effect of Brea Gum on the characteristics of wheat bread at different storage times

作　　者：López, Estela Patricia ;Pérez, Gabriela Teresa ;Erramouspe, Patricia Liliana Jiménez de 等

出　　处：Food Science and Technology (Campinas). 2013 ;33(4):745-752.doi:10.1590/S0101-20612013000400021

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：98757598

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4.Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

作　　者：TORRELIO MARTOS, Ana Gabriela ;LÓPEZ, Estela Patricia

出　　处：Food Science and Technology (Campinas). 2018 ;38(4):619-624.doi:10.1590/fst.08617

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：222241424

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