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EFECTO DE GRASA, AGUA AÑADIDA, CARRAGENINA Y FOSFATOS EN UN PRODUCTO EMULSIONADO CON CARNE DE CARPA (Cyprinus carpio).
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- Agrociencia, 2016, v. 50, n. 4, p. 413
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- Article
Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques.
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- Microscopy Research & Technique, 2021, v. 84, n. 1, p. 12, doi. 10.1002/jemt.23559
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- Article
Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches.
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- Food Science & Technology Research, 2018, v. 24, n. 5, p. 785, doi. 10.3136/fstr.24.785
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- Article
CAROTENOID CONTENT, ANTIOXIDANT ACTIVITY AND SENSORY EVALUATION OF LOW-CALORIE NOPAL ( OPUNTIA FICUS-INDICA) MARMALADE.
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- Journal of Food Processing & Preservation, 2012, v. 36, n. 3, p. 267, doi. 10.1111/j.1745-4549.2011.00589.x
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- Article
Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.
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- Journal of Food Science & Technology, 2017, v. 54, n. 4, p. 933, doi. 10.1007/s13197-016-2370-1
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- Article
Spectroscopic and Microscopic Study of Peroxyformic Pulping of Agave Waste.
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- Microscopy & Microanalysis, 2016, v. 22, n. 5, p. 1084, doi. 10.1017/S1431927616011818
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- Article
Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber.
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- Revista Ciencia y Tecnología Agropecuaria, 2019, v. 20, n. 3, p. 721, doi. 10.21930/rcta.vol20_num3_art:1590
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- Article
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500
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- Article
Effect of Lupinus ( Lupinus albus) and Jatropha ( Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design.
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- Journal of Texture Studies, 2013, v. 44, n. 6, p. 424, doi. 10.1111/jtxs.12031
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- Article
EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT ( LITCHI CHINENSIS SONN.).
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 299, doi. 10.1111/j.1745-4557.2010.00324.x
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- Article
Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1775, doi. 10.1007/s11694-022-01721-7
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- Article