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Effect of sorghum flour properties on gluten-free sponge cake.
Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M. Curti MI, et al. Among authors: belorio m. J Food Sci Technol. 2022 Apr;59(4):1407-1418. doi: 10.1007/s13197-021-05150-0. Epub 2021 Jun 5. J Food Sci Technol. 2022. PMID: 35250065 Free PMC article.
Waste Bread as Main Ingredient for Cookie Elaboration.
Guerra-Oliveira P, Belorio M, Gómez M. Guerra-Oliveira P, et al. Among authors: belorio m. Foods. 2021 Jul 29;10(8):1759. doi: 10.3390/foods10081759. Foods. 2021. PMID: 34441536 Free PMC article.