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  Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality 

  Villanueva Barrero, Marina; Abebe Zeleke, Workineh; Collar Esteve, Concepción; Ronda Balbás, María Felicidad (2021)
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  Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance 

  Villanueva Barrero, Marina; Harasym, Joanna; Muñoz Muñoz, José María; Ronda Balbás, María Felicidad (2019)
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  Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties 

  García Solaesa, Ángela; Villanueva Barrero, Marina; Beltrán, Sagrario; Ronda Balbás, María Felicidad (2019)
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  Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches 

  Acevedo, Belén A.; Villanueva Barrero, Marina; Chaves, María G.; Avanza, María V.; Ronda Balbás, María Felicidad (2019)
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  Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours 

  Rico, Daniel; Ronda Balbás, María Felicidad; Villanueva Barrero, Marina; Pérez Montero, Carolina; Martín Diana, Ana Belén (2019)

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