Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lizbeth González Victoriano"'
Autor:
Lizbeth González Victoriano, Norma Guemes Vera, Luis A. Chel Guerrero, Aurea Bernardino Nicanor, Sergio Soto Simental, José J. Chanona Pérez, Aurora Quintero Lira
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 69-77 (2019)
Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index
Externí odkaz:
https://doaj.org/article/cfb483da928e40aab48de9b179961bf6
Autor:
Josué David Hernández-Varela, Silvia Leticia Villaseñor-Altamirano, José Jorge Chanona-Pérez, Lizbeth González Victoriano, María de Jesús Perea Flores, Felipe Cervantes Sodi, Héctor Alfredo Calderón Benavides, Pilar Morgado Aucar
Publikováno v:
Journal of Polymer Research. 29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9db74919f961c8f0b90a7e7642410778
https://doi.org/10.1007/s10965-022-02926-6
https://doi.org/10.1007/s10965-022-02926-6
Autor:
Benjamín Arredondo-Tamayo, Juan Vicente Méndez-Méndez, José Jorge Chanona-Pérez, Josué David Hernández-Varela, Lizbeth González-Victoriano, Susana Dianey Gallegos-Cerda, Eduardo Martínez-Mercado
Publikováno v:
Food Structure. 34:100297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562450e76bc944dac4dcfced22157cf5
https://doi.org/10.1016/j.foostr.2022.100297
https://doi.org/10.1016/j.foostr.2022.100297
Autor:
Aurora Quintero Lira, Lizbeth González Victoriano, Norma Güemes Vera, José Jorge Chanona Pérez, Aurea Bernardino Nicanor, Luis Chel Guerrero, Sergio Soto Simental
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 69-77 (2019)
Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3481e494e7f61a4b00c60078650c5230
https://doi.org/10.1080/19476337.2018.1554703
https://doi.org/10.1080/19476337.2018.1554703
Autor:
Javier Piloni Martini, Norma Güemes Vera, Juan Pablo Hernández, Sergio Soto Simental, Aurora Quintero Lira, Lizbeth González Victoriano
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
Food Science and Technology, Vol 41, Iss 1, Pp 158-166 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 158-166 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57d43513de6637eaf1781594ecb73736
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005022222&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005022222&lng=en&tlng=en
