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Results: 1-8 |
Results: 8
EFFECTS OF STARCH GELATINIZATION ON THE THERMAL, DIELECTRIC AND RHEOLOGICAL PROPERTIES OF EXTRUDED CORN MASA
Authors: ARAMBULA GV YANEZLIMON M GONZALEZHERNANDEZ J MARTINEZ JL FIGUEROA JDC ALVARADOGIL JJ VARGAS H SANCHEZSINENCIO F
Citation: Gv. Arambula et al., EFFECTS OF STARCH GELATINIZATION ON THE THERMAL, DIELECTRIC AND RHEOLOGICAL PROPERTIES OF EXTRUDED CORN MASA, Journal of cereal science, 27(2), 1998, pp. 147-155
MILLING AND PROCESSING PARAMETERS FOR CORN TORTILLAS FROM EXTRUDED INSTANT DRY MASA FLOUR
Authors: ARAMBULA VG FIGUEROA JDC MARTINEZBUSTOS F ORDORICA FCA GONZALEZHERNANDEZ J
Citation: Vg. Arambula et al., MILLING AND PROCESSING PARAMETERS FOR CORN TORTILLAS FROM EXTRUDED INSTANT DRY MASA FLOUR, Journal of food science, 63(2), 1998, pp. 338-341
HIGH LYSINE EXTRUDED PRODUCTS OF QUALITY PROTEIN MAIZE
Authors: MARTINEZ BF FIGUEROA JDC LARIOS SA
Citation: Bf. Martinez et al., HIGH LYSINE EXTRUDED PRODUCTS OF QUALITY PROTEIN MAIZE, Journal of the Science of Food and Agriculture, 71(2), 1996, pp. 151-155
INFLUENCE OF THE STRUCTURAL-CHANGES DURING ALKALINE COOKING ON THE THERMAL, RHEOLOGICAL, AND DIELECTRIC-PROPERTIES OF CORN TORTILLAS
Authors: RODRIGUEZ ME YANEZLIMON M ALVARADOGIL JJ VARGAS H SANCHEZSINENCIO F FIGUEROA JDC MARTINEZBUSTOS F MARTINEZMONTES JL GONZALEZHERNANDEZ J SILVA MD MIRANDA LCM
Citation: Me. Rodriguez et al., INFLUENCE OF THE STRUCTURAL-CHANGES DURING ALKALINE COOKING ON THE THERMAL, RHEOLOGICAL, AND DIELECTRIC-PROPERTIES OF CORN TORTILLAS, Cereal chemistry, 73(5), 1996, pp. 593-600
EFFECT OF SORGHUM ENDOSPERM TYPE ON THE QUALITY OF ADJUNCTS FOR THE BREWING INDUSTRY
Authors: FIGUEROA JDC MARTINEZ BF RIOS E
Citation: Jdc. Figueroa et al., EFFECT OF SORGHUM ENDOSPERM TYPE ON THE QUALITY OF ADJUNCTS FOR THE BREWING INDUSTRY, Journal of the American Society of Brewing Chemists, 53(1), 1995, pp. 5-9
PHOTOACOUSTIC MONITORING OF PROCESSING CONDITIONS IN COOKED TORTILLAS- MEASUREMENT OF THERMAL-DIFFUSIVITY
Authors: ALVARADOGIL JJ ZELAYAANGEL O SANCHEZSINENCIO F YANEZLIMON M VARGAS H FIGUEROA JDC MARTINEZBUSTOS F MARTINEZ JL GONZALEZHERNANDEZ J
Citation: Jj. Alvaradogil et al., PHOTOACOUSTIC MONITORING OF PROCESSING CONDITIONS IN COOKED TORTILLAS- MEASUREMENT OF THERMAL-DIFFUSIVITY, Journal of food science, 60(3), 1995, pp. 438-442
PHOTOACOUSTIC MEASUREMENTS OF THERMAL-DIFFUSIVITY AND CORRELATION WITH VISCOSITY OF INSTANT CORN DRY MASA FLOUR
Authors: YANEZLIMON M RODRIGUEZ ME ALVARADOGIL JJ ZELAYAANGEL O SANCHEZSINENCIO F CRUZOREA A VARGAS H FIGUEROA JDC MARTINEZBUSTOS F MARTINEZ JL GONZALEZHERNANDEZ J ARGUELLO C MIRANDA LCM
Citation: M. Yanezlimon et al., PHOTOACOUSTIC MEASUREMENTS OF THERMAL-DIFFUSIVITY AND CORRELATION WITH VISCOSITY OF INSTANT CORN DRY MASA FLOUR, Analyst, 120(7), 1995, pp. 1953-1958
ALBUMIN FRACTION FROM SPRING, WINTER, AND SOFT WHEATS-PROTEIN AND ASSOCIATED CARBOHYDRATE IDENTIFIED BY GEL-FILTRATION CHROMATOGRAPHY AND GEL-ELECTROPHORESIS
Authors: FIGUEROA JDC KHAN K
Citation: Jdc. Figueroa et K. Khan, ALBUMIN FRACTION FROM SPRING, WINTER, AND SOFT WHEATS-PROTEIN AND ASSOCIATED CARBOHYDRATE IDENTIFIED BY GEL-FILTRATION CHROMATOGRAPHY AND GEL-ELECTROPHORESIS, Cereal chemistry, 70(6), 1993, pp. 689-695
Risultati: 1-8 |