All Stories

  1. Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

    Article • Food Hydrocolloids, January 2015, Elsevier

    Mario Martínez

  2. Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

    Article • Food and Bioprocess Technology, January 2014, Springer Science + Business Media

    Mario Martínez

  3. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Article • Journal of Food Quality, January 2014, Wiley

    Mario Martínez, Dr Manuel Gomez

  4. Influence of flour particle size on quality of gluten-free rice bread

    Article • LWT, November 2013, Elsevier

    Mario Martínez, Dr Manuel Gomez

  5. Texture Development in Gluten‐Free Breads: Effect of Different Enzymes and Extruded Flour

    Article • Journal of Texture Studies, August 2013, Wiley

    Mario Martínez, Dr Manuel Gomez

  6. Effect of the addition of extruded wheat flours on dough rheology and bread quality

    Article • Journal of Cereal Science, May 2013, Elsevier

    Mario Martínez, Dr Manuel Gomez

  7. Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

    Article • Food and Bioprocess Technology, July 2012, Springer Science + Business Media

    Mario Martínez