2023

1. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

   Foods, Vol. 12, Núm. 6

2. Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

   Molecules, Vol. 28, Núm. 5

3. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties

   International Journal of Biological Macromolecules, Vol. 253