Výsledky vyhledávání - "Yeimi Mendoza"

Akademický článek

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

Autor: Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King

Publikováno v: Foods, Vol 12, Iss 11, p 2132 (2023)

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and

Externí odkaz: https://doaj.org/article/4abcaad8202c4a39864940bc9d280834

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Akademický článek

COMMITTEE AND PROFESSIONAL DEVELOPMENT GROUP MINUTES.

Publikováno v: Food Protection Trends. Nov/Dec2024, Vol. 44 Issue 6, p476-503. 28p.

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Akademický článek

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.

Autor: Delarca Ruiz, Franklin, Aleman, Ricardo S., Kazemzadeh Pournaki, Shirin, Sarmiento Madrid, Mallerly, Muela, Andrea, Mendoza, Yeimi, Marcia Fuentes, Jhunior, Prinyawiwatkul, Witoon, King, Joan M.

Publikováno v: Foods; Jun2023, Vol. 12 Issue 11, p2132, 11p

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Periodical

Recent Findings from National University Highlight Research in Food Research [Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour].

Publikováno v: Food Weekly News; 6/29/2023, p155-155, 1p

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