Login
|
New Account
AAAAAA
ITA
ENG
Results:
1-3
|
Results: 3
Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes
Authors:
Torres, P Guzman-Ortiz, M Ramirez-Wong, B
Citation:
P. Torres et al., Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes, J AGR FOOD, 49(6), 2001, pp. 2825-2829
Physiochemical changes of starch during maize tortilla production
Authors:
Campus-Baypoli, ON Rosas-Burgos, EC Torres-Chavez, PI Ramirez-Wong, B Sonora, H Serna-Saldivar, SO
Citation:
On. Campus-baypoli et al., Physiochemical changes of starch during maize tortilla production, STARCH, 51(5), 1999, pp. 173-177
Identification of alpha-amylase inhibitors in triticale grain
Authors:
Burgos-Hernandez, A Rosas-Burgos, C Ramirez-Wong, B Carbonell-Barrachina, AA Cinco-Moroyoqui, FJ
Citation:
A. Burgos-hernandez et al., Identification of alpha-amylase inhibitors in triticale grain, J SCI FOOD, 79(12), 1999, pp. 1671-1675
Risultati:
1-3
|