Ngā hua rapu - Edith Agama‐Acevedo

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  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 mā Edith Agama‐Acevedo, José Juan Islas‐Hernández, Glenda Pacheco‐Vargas, Perla Osorio‐Díaz, Luís A. Bello‐Pérez

    I whakaputaina 2011
    Whiwhi kuputuhi katoa
    Artigo
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  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 mā Daniel E. García-Valle, Edith Agama‐Acevedo, María del Carmen Núñez-Santiago, José Álvarez‐Ramírez, Luís A. Bello‐Pérez

    I whakaputaina 2021
    Whiwhi kuputuhi katoa
    Artigo
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  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 mā Edith Agama‐Acevedo, J. Adriana Sañudo‐Barajas, Rosabel Vélez-de la Rocha, Gustavo A. González‐Aguilar, Luís A. Bello‐Pérez

    I whakaputaina 2015
    Whiwhi kuputuhi katoa Whiwhi kuputuhi katoa
    Artigo
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