Search Results - Heredia-Sandoval, N. G

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    Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

    Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality by Heredia-Sandoval, N. G, Calderón de la Barca, A. M, Carvajal-Millán, E, Islas-Rubio, A. R

    Published in Food & function
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    Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain

    Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain by Heredia-Sandoval, Nina G., Granados-Nevárez, María del Carmen, Calderón de la Barca, Ana M., Vásquez-Lara, Francisco, Malunga, Lovemore N., Apea-Bah, Franklin B., Beta, Trust, Islas-Rubio, Alma R.

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