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Publications by Mary Guttieri

Nutritional Profile of Whole-Grain Soft Wheat Flour

Cereal Chemistry

Organic Chemistry

English

Identification and Characterization of a Low Phytic Acid Wheat

English

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Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

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Optimisation of Time/Temperature Treatment, for Heat Treated Soft Wheat Flour

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

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Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

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Nutritional Profile and Chemical Stability of Pasta Fortified With Tilapia (Oreochromis Niloticus) Flour

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Effect of Extrusion on Colour Characteristics of Honey Enriched Whole Grain Cereal Flour Extrudates

INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING

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