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Stability Analysis of Yield and Grain Quality Traits for the Nixtamalization Process of Maize Genotypes Cultivated in the Central High Valleys of Mexico.
- Published in:
- Crop Science, 2016, v. 56, n. 6, p. 3090, doi. 10.2135/cropsci2015.09.0558
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- Publication type:
- Article
GENOTIPOS DE MAÍZ (Zea mays L.) CON DIFERENTE CONTENIDO DE ACEITE Y SU RELACIÓN CON LA CALIDAD Y TEXTURA DE LA TORTILLA.
- Published in:
- Agrociencia, 2014, v. 48, n. 2, p. 159
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- Publication type:
- Article
VARIABLES FISICOQUÍMICAS Y CALIDAD DE FRITURA DE CLONES DE PAPA DESARROLLADOS PARA LOS VALLES ALTOS DE MÉXICO.
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- Agrociencia, 2013, v. 47, n. 1, p. 47
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- Article
Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3474, doi. 10.1111/ijfs.14974
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- Article
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 5, p. 1651, doi. 10.1111/ijfs.14040
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- Publication type:
- Article
Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1111, doi. 10.1002/star.201500316
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- Article
Effect of processing procedure on the formation of resistant starch in tamales.
- Published in:
- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1121, doi. 10.1002/star.201600091
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- Publication type:
- Article
Genotype-environment interaction on tuber and chip quality of potato genotypes grown in Central Mexico.
- Published in:
- Ingeniería Agrícola y Biosistemas, 2018, v. 10, n. 2, p. 77, doi. 10.5154/r.inagbi.2018.04.004
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- Article
Physicochemical quality of tubers of potatoes produced with and without anti-aphid mesh.
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- Revista Mexicana de Ciencias Agrícolas, 2019, v. 10, n. 1, p. 215
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- Publication type:
- Article
Effects of Two Different Pozole Preparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/8627363
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- Publication type:
- Article
Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 5, p. 475, doi. 10.1094/CCHEM-12-14-0258-R
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- Publication type:
- Article
Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 2, p. 185, doi. 10.1094/CCHEM-08-14-0170-R
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- Publication type:
- Article
Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.
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- 2018
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- Publication type:
- journal article
Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1511, doi. 10.1007/s11694-020-00400-9
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- Publication type:
- Article