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Publications by Mario M. Martínez
Influence of Marine Hydrocolloids on Extruded and Native Wheat Flour Pastes and Gels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Modification of Wheat Flour Functionality and Digestibility Through Different Extrusion Conditions
Journal of Food Engineering
Food Science
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Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
The Studies on the Quality of Wheat and Wheat Flour
Journal of the agricultural chemical society of Japan
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science
Food Science
Influence of Defatted Mango Kernel Seed Flour Addition on the Rheological Characteristics and Cookie Making Quality of Wheat Flour
Food Science and Nutrition
Food Science
Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality
GIDA / THE JOURNAL OF FOOD
Features of Flour Composites Based on the Wheat or Wheat-Barley Flour Combined With Acorn and Chestnut
Croatian Journal of Food Science and Technology
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
