M. A. Dircio‐Morales

Relationship among extrusion conditions, cell morphology, and properties of starch‐based foams – A Review

G. Velázquez, F. Soriano-Corral, J. Rivera-Salinas, 2022, Starch - Stärke.

Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt

G. Velázquez, H. Fonseca‐Florido, G. Mendez‐Montealvo, 2023, Journal of Food Science and Technology.