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Mayara Belorio
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Mayara Belorio
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Mayara Belorio
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1
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum
by
Mayara
Belorio
,
Manuel Gómez
Published 2020-10-01
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Article
2
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies
by
Mayara
Belorio
,
Marta Sahagún
,
Manuel Gómez
Published 2019-02-01
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Article
3
Waste Bread as Main Ingredient for Cookie Elaboration
by
Priscila Guerra-Oliveira
,
Mayara
Belorio
,
Manuel Gómez
Published 2021-07-01
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Article
4
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
by
Marta Torra
,
Mayara
Belorio
,
Manuel Ayuso
,
Marcio Carocho
,
Isabel C. F. R. Ferreira
,
Lillian Barros
,
Manuel Gómez
Published 2021-04-01
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