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Publications by Manuela Mariotti
Effects of Different Milk Substitutes on Pasting, Rheological and Textural Properties of Puddings
LWT - Food Science and Technology
Food Science
A Study on the Quality of Einkorn ( Triticum Monococcum L. Ssp. Monococcum ) Pasta
Journal of Cereal Science
Biochemistry
Food Science
Related publications
Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour
Malaysian Journal of Analytical Sciences
Analytical Chemistry
Effect of Blending Ginger Starch (Zingiber Officinale) on the Dynamic Rheological, Pasting and Textural Properties of Rice Flour
African Journal of Food Science
Growth and Development of Rats Artificially Reared on Different Milk-Substitutes
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup
PLoS ONE
Multidisciplinary
Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effects of Fermentation Time on the Functional and Pasting Properties of defattedMoringa Oleiferaseed Flour
Food Science and Nutrition
Food Science
Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Microstructural and Textural Properties of Rennet-Induced Milk Protein Gel: Effect of Guar Gum
International Journal of Food Properties
Food Science
