A. A. Anton

发表

Development of Globix: A New Bean-based Pretzel-like Snack

A. A. Anton, Fernando Bittencourt Luciano, H. Maskus, 2008 .

Hydrocolloids in gluten-free breads: A review

A. A. Anton, Susan D Artfield, 2008, International journal of food sciences and nutrition.

Effectiveness of whole grain consumption in the prevention of colorectal cancer: Meta-analysis of cohort studies

A. A. Anton, A. D. Francisco, M. Machado, 2009, International journal of food sciences and nutrition.

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

A. A. Anton, S. Arntfield, R. Fulcher, 2009 .

BIOCHEMICAL ASPECTS OF MEAT TENDERNESS : A BRIEF REVIEW

Luciano, A. A. Anton, Aspectos Bioquímicos DE LA Terneza DE LA CARNE. Una Revisió Breve, 2007 .

Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas.

A. A. Anton, O. Lukow, S. Arntfield, 2008, Food chemistry.

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

A. A. Anton, S. Arntfield, T. Beta, 2008 .

Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

A. A. Anton, O. Lukow, S. Arntfield, 2009 .

Improving the nutritional and textural properties of wheat flour tortillas

A. A. Anton, 2008 .

INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN

A. A. Anton, F. Luciano, 2007 .