Torthaí cuardaigh - Edith Agama‐Acevedo

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Beachtaigh na torthaí
  1. 1
    Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

    Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour de réir Edith Agama‐Acevedo, José Juan Islas‐Hernández, Glenda Pacheco‐Vargas, Perla Osorio‐Díaz, Luís A. Bello‐Pérez

    Foilsithe / Cruthaithe 2011
    Faigh an téacs iomlán
    Artigo
    Cuir le mo chuid Ceanán
    Sábháilte in:
  2. 2
    Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours

    Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours de réir Daniel E. García-Valle, Edith Agama‐Acevedo, María del Carmen Núñez-Santiago, José Álvarez‐Ramírez, Luís A. Bello‐Pérez

    Foilsithe / Cruthaithe 2021
    Faigh an téacs iomlán
    Artigo
    Cuir le mo chuid Ceanán
    Sábháilte in:
  3. 3
    Potential of plantain peels flour (<i>Musa paradisiaca</i>L.) as a source of dietary fiber and antioxidant compound

    Potential of plantain peels flour (<i>Musa paradisiaca</i>L.) as a source of dietary fiber and antioxidant compound de réir Edith Agama‐Acevedo, J. Adriana Sañudo‐Barajas, Rosabel Vélez-de la Rocha, Gustavo A. González‐Aguilar, Luís A. Bello‐Pérez

    Foilsithe / Cruthaithe 2015
    Faigh an téacs iomlán Faigh an téacs iomlán
    Artigo
    Cuir le mo chuid Ceanán
    Sábháilte in:

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