Search Results - Farrera-Rebollo, Reynold Ramón

  • Showing 1 - 6 results of 6
Refine Results
  1. 1
    Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization

    Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization by García‐Hernández, Alitzel Belem, Morales‐Sánchez, Eduardo, Calderón‐Domínguez, Georgina, Salgado‐Cruz, Ma. de la Paz, Farrera‐Rebollo, Reynold Ramón, Vega‐Cuellar, Miguel Ángel, García‐Bórquez, Arturo

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles

    Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles by Rentería-Ortega, Minerva, Salgado-Cruz, Ma De La Paz, Morales-Sánchez, Eduardo, Alamilla-Beltrán, Liliana, Farrera-Rebollo, Reynold Ramón, Valdespino León, Mariana, Calderón-Domínguez, Georgina

    Published in CYTA: journal of food
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties

    Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties by González-Lemus, Lucía Beatriz, Calderón-Domínguez, Georgina, Salgado-Cruz, Ma. de la Paz, Díaz-Ramírez, Mayra, Ramírez-Miranda, Mónica, Chanona-Pérez, José Jorge, Gϋemes-Vera, Norma, Farrera-Rebollo, Reynold Ramón

    Published in CYTA: journal of food
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

    The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology by Calderón-Domínguez, Georgina, Farrera-Rebollo, Reynold, Arana-Errasquín, Ramón, Mora-Escobedo, Rosalva

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Structural and farinographic changes during mixing of a yeast sweet dough

    Structural and farinographic changes during mixing of a yeast sweet dough by Calderón-Domínguez, Georgina, Neyra-Guevara, Mónica, Farrera-Rebollo, Reynold, Arana-Errasquín, Ramón, Mora-Escobedo, Rosalva

    Published in Die Nahrung
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Original article: The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

    Original article: The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology by Calderon-Dominguez, Georgina, Farrera-Rebollo, Reynold, Arana-Errasquin, Ramon, Mora-Escobedo, Rosalva

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: