M. Martín

Proteins in Rice Grains Influence Cooking Properties

M. Martín, M. Fitzgerald, M. Martín, 2002 .

Viscosity of rice flour: a rheological and biological study.

M. Martín, M. Fitzgerald, W. Park, 2003, Journal of agricultural and food chemistry.

The influence of marinating with food acids on the composition and sensory properties of beef

M. Martín, I. Seuss, M. Martín, 1993 .

Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

M. Martín, N. Grosso, A. Aguirre, 2018 .

Chalky and translucent rice grains differ in starch composition and structure and cooking properties.

M. Martín, M. Fitzgerald, A. Lisle, 2000 .