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Foods (Basel, Switzerland)|October 29, 2020
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan GumMayara Belorio, Manuel GómezCritical Reviews in Food Science and Nutrition|September 21, 2020
Psyllium: a useful functional ingredient in food systemsMayara Belorio, Manuel GómezComprehensive Reviews in Food Science and Food Safety|December 18, 2020
Gluten-Free Breads: The Gap Between Research and Commercial RealityLaura Roman, Mayara Belorio, Manuel GomezFoods (Basel, Switzerland)|May 14, 2022
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread ImproverMaria Franco, Mayara Belorio, Manuel GómezFoods (Basel, Switzerland)|March 1, 2019
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free CookiesMayara Belorio, Marta Sahagún, Manuel GómezFoods (Basel, Switzerland)|August 27, 2021
Waste Bread as Main Ingredient for Cookie ElaborationPriscila Guerra-Oliveira, Mayara Belorio, Manuel GómezFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 30, 2020
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookiesMayara Belorio, Cecilia Moralejo, Manuel GómezJournal of Food Science and Technology|March 7, 2022
Effect of sorghum flour properties on gluten-free sponge cakeMaría Isabel Curti, Mayara Belorio, Pablo M Palavecino, et al.Foods (Basel, Switzerland)|April 30, 2021
Chickpea and Chestnut Flours as Non-Gluten Alternatives in CookiesMarta Torra, Mayara Belorio, Manuel Ayuso, et al.Pageof 1