Mayara Belorio
6PUBLICATIONS
7CO-AUTHORS
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Publications (6)
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|May 14, 2022
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.Maria Franco, Mayara Belorio, Manuel Gómez
|Aug 27, 2021
Waste Bread as Main Ingredient for Cookie Elaboration.Priscila Guerra-Oliveira, Mayara Belorio, Manuel Gómez
|Apr 30, 2021
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.Marta Torra, Mayara Belorio, Manuel Ayuso
|Dec 30, 2020
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.Mayara Belorio, Cecilia Moralejo, Manuel Gómez
|Oct 29, 2020
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.Mayara Belorio, Manuel Gómez
|Mar 01, 2019
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.Mayara Belorio, Marta Sahagún, Manuel Gómez
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