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Results: 3

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

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

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
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