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Publications by Maria del Mar Casas Moreno

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Journal of Culinary Science and Technology

English

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Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes

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Relationship Between Textural Properties and Deformation Resistance in Sensory Evaluation of Boiled Ground Beef

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Sensory Evaluation and Nutritional Value of Cakes Prepared With Whole Flaxseed Flour

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Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

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Textural and Sensory Characteristics of Freeze Dried Tofu

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Effects of Salts of Varying Purity on Lipid Oxidation, Sensory Characteristics, and Textural Properties of Fresh, Ground Pork Patties

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Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles

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Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices

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Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

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