Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing by Carmen Molina-Montero, Adrian Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

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Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds by Marta Igual, David Gimeno, Purificación García-Segovia, Javier Martínez-Monzó, Juliana Navarro-Rocha

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Ecuadorian roots flours: Bioactive compounds and processing properties by Liliana Acurio, Diego Salazar, Israel Guanoquiza, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

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Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing by Adrián Matas-Gil, Francisco de-la-Haba, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

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Current situation of Andean tubers and tuberous roots: ancestral, medicinal, and technological potential by Liliana Patricia Acurio Arcos, Diego Manolo Salazar Garcés, José Luis Mesa Guaña, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

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Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products by Marta Igual, Rosa M. Cámara, Francesca Fortuna, Patricia García-Herrera, Mercedes M. Pedrosa, Purificación García-Segovia, Javier Martínez-Monzó, Montaña Cámara

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