Mayara Belorio

Publication Activity (10 Years)

Years Active: 2019-2022
Publications (10 Years): 6

Top Topics

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Maria Franco, Mayara Belorio, Manuel Gómez
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver. Foods (Basel, Switzerland) 11 (9) (2022)
Priscila Guerra-Oliveira, Mayara Belorio, Manuel Gómez
Waste Bread as Main Ingredient for Cookie Elaboration. Foods (Basel, Switzerland) 10 (8) (2021)
Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros, Manuel Gómez
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods (Basel, Switzerland) 10 (5) (2021)
Mayara Belorio, Cecilia Moralejo, Manuel Gómez
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 27 (8) (2020)
Mayara Belorio, Manuel Gómez
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum. Foods (Basel, Switzerland) 9 (11) (2020)
Mayara Belorio, Marta Sahagún, Manuel Gómez
Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies. Foods (Basel, Switzerland) 8 (2) (2019)