J. P. Martini

Evaluation of a Enriched Pasta with Flour of O xalis tuberosa in Wistar Rats with Induction of Metabolic Syndrome

N. G. Vera, Karla C Gress-Mogica, J. P. Martini, 2019 .

Caracterización térmica y estructural del bagazo de Oca

J. P. Martini, A. Q. Lira, J. P. H. Uribe, 2020 .

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

N. G. Vera, J. P. Martini, S. S. Simental, 2020, Food Science and Technology.