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The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate.
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- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12831
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- Article
Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16852
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- Publication type:
- Article
Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis).
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15825
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- Article