Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
VICTORIANO, Lizbeth GONZÁLEZ, VERA, Norma GÜEMES, SIMENTAL, Sergio SOTO, HERNÁNDEZ, Juan Pablo, LIRA, Aurora QUINTERO, MARTINI, Javier PILONI
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Published in Ciência e tecnologia de alimentos (01.01.2021)
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Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
VICTORIANO, Lizbeth GONZÁLEZ, VERA, Norma GÜEMES, SIMENTAL, Sergio SOTO, HERNÁNDEZ, Juan Pablo, LIRA, Aurora QUINTERO, MARTINI, Javier PILONI
Published in Ciência e tecnologia de alimentos (01.03.2021)
Published in Ciência e tecnologia de alimentos (01.03.2021)
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Effect of L upinus ( L upinus albus ) and J atropha ( J atropha curcas ) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D ‐Optimal Mixture Design
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Published in Journal of texture studies (01.12.2013)
Published in Journal of texture studies (01.12.2013)
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