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Mariana Maçãs
Mariana Maçãs
PhD Walsh Scholar (Teagasc and UCC)
在 teagasc.ie 的电子邮件经过验证 - 首页
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A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology
M Maçãs, A Ferragina, B Biduski, K Hussey, N Vahedikia, E Arendt, ...
Food Structure 38, 100351, 2023
42023
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
B Biduski, M Maçãs, N Vahedikia, PM O’Connor, K Hussey, JC Simpson, ...
Food Structure 39, 100364, 2024
22024
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