Search Results - CÁRDENAS-VALENZUELA, O. G

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  1. 1
    Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

    Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product by Reyes-Moreno, C, Cuevas-Rodriguez, E.O, Milan-Carrillo, J, Cardenas-Valenzuela, O.G, Barron-Hoyos, J

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  2. 2
    Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

    Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food by MILÁN-CARRILLO, J, VALDÉZ-ALARCÓN, C, GUTIÉRREZ-DORADO, R, CÁRDENAS-VALENZUELA, O. G, MORA-ESCOBEDO, R, GARZÓN-TIZNADO, J. A, REYES-MORENO, C

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  3. 3
    Quality protein maize ( Zea mays L.) tempeh flour through solid state fermentation process

    Quality protein maize ( Zea mays L.) tempeh flour through solid state fermentation process by Cuevas-Rodrı́guez, E.O., MiIán-Carrillo, J., Mora-Escobedo, R., Cárdenas-Valenzuela, O.G., Reyes-Moreno, C.

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  4. 4
    Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties

    Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties by Alarcón-Valdez, C., Milán-Carrillo, J., Cárdenas-Valenzuela, O. G., Mora-Escobedo, R., Bello-Pérez, L. A., Reyes-Moreno, C.

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