High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

por Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Publicado 2022

Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

por Roncallo, Pablo F., Guzmán, Carlos, Larsen, Adelina O., Achilli, Ana L., Dreisigacker, Susanne, Molfese, Elena, Astiz, Valentina, Echenique, Viviana
Publicado 2021