Search Results - López‐Espindola, Mirna

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  1. 1
    Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

    Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer by Sánchez‐Arellano, Lucía, Ramírez‐Rivera, Emmanuel de Jesús, López‐Espindola, Mirna, Argumedo‐Macías, Adrián, Cabal‐Prieto, Adán, Juárez‐Barrientos, José Manuel, Herrera‐Corredor, José Andrés

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  2. 2
    Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

    Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups by Lopez‐Hernández, Sofía, Arámbula‐Villa, Gerónimo, Prinyawiwatkul, Witoon, López‐Espíndola, Mirna, Contreras‐Oliva, Adriana, Jesús Ramírez‐Rivera, Emmanuel, Herrera‐Corredor, José Andrés

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  3. 3
    Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread

    Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread by Bringas‐Gonzalez, Valeria, Contreras‐Oliva, Adriana, López‐Espíndola, Mirna, Bello‐Pérez, Luis Arturo, Herrera‐Corredor, José Andrés

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  4. 4
    Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla

    Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla by Báez‐Aguilar, Ángeles M, Arámbula‐Villa, Gerónimo, Prinyawiwatkul, Witoon, López‐Espíndola, Mirna, Ramírez‐Rivera, Emmanuel J, Contreras‐Oliva, Adriana, Herrera‐Corredor, José A

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  5. 5
    Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups

    Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups by Santiago‐Cruz, Ivett Abigaic, Jesús Ramírez‐Rivera, Emmanuel, López‐Espíndola, Mirna, Hidalgo‐Contreras, Juan Valente, Prinyawiwatkul, Witoon, Herrera‐Corredor, José Andrés

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  6. 6
    Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributes

    Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributes by Martínez‐García, Nayeli, Ramírez‐Rivera, Emmanuel de Jesús, Ramón‐Canul, Lorena Guadalupe, Servín‐Juárez, Roselia, López‐Espíndola, Mirna, Herrera‐Corredor, José Andrés

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  7. 7
    Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

    Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations by Bringas‐González, Valeria, Bello‐Pérez, Luis Arturo, Contreras‐Oliva, Adriana, López‐Espíndola, Mirna, Herrera‐Corredor, José Andrés

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