Gluten‐Free Breads: The Gap Between Research and Commercial Reality
Roman, Laura, Belorio, Mayara, Gomez, Manuel
Published in Comprehensive reviews in food science and food safety (01.05.2019)
Published in Comprehensive reviews in food science and food safety (01.05.2019)
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Journal Article
Effect of sorghum flour properties on gluten-free sponge cake
Curti, María Isabel, Belorio, Mayara, Palavecino, Pablo M., Camiña, José Manuel, Ribotta, Pablo D., Gómez, Manuel
Published in Journal of food science and technology (01.04.2022)
Published in Journal of food science and technology (01.04.2022)
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Journal Article
Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels
Martínez, Mario M., Macias, Ana K., Belorio, Mayara L., Gómez, Manuel
Published in Food hydrocolloids (01.01.2015)
Published in Food hydrocolloids (01.01.2015)
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Journal Article
Effect of sprouting time on dough and cookies properties
Jribi, Sarra, Sahagún, Marta, Belorio, Mayara, Debbabi, Hajer, Gomez, Manuel
Published in Journal of food measurement & characterization (01.06.2020)
Published in Journal of food measurement & characterization (01.06.2020)
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Journal Article
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
Torra, Marta, Belorio, Mayara, Ayuso, Manuel, Carocho, Marcio, Ferreira, Isabel C F R, Barros, Lillian, Gómez, Manuel
Published in Foods (21.04.2021)
Published in Foods (21.04.2021)
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Journal Article
Psyllium: a useful functional ingredient in food systems
Belorio, Mayara, Gómez, Manuel
Published in Critical reviews in food science and nutrition (01.01.2022)
Published in Critical reviews in food science and nutrition (01.01.2022)
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Journal Article
Wasted bread flour as a novel ingredient in cake making
Guerra‐Oliveira, Priscila, Belorio, Mayara, Gómez, Manuel
Published in International journal of food science & technology (01.08.2022)
Published in International journal of food science & technology (01.08.2022)
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Journal Article
Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality
Belorio, Mayara, Sahagún, Marta, Gómez, Manuel
Published in Food and bioprocess technology (01.12.2019)
Published in Food and bioprocess technology (01.12.2019)
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Journal Article
Effects of adding chickpea and chestnut flours to layer cakes
Gallego, Cristina, Belorio, Mayara, Guerra‐Oliveira, Priscila, Gómez, Manuel
Published in International journal of food science & technology (01.08.2022)
Published in International journal of food science & technology (01.08.2022)
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Journal Article