Search Results - ORTEGA-RAMÍREZ, Refugio

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  1. 1
    Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

    Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality by GERARDO-RODRÍGUEZ, Jesús E., RAMÍREZ-WONG, Benjamín, LEDESMA-OSUNA, Ana I., MEDINA-RODRÍGUEZ, Concepción L., ORTEGA-RAMÍREZ, Refugio, SILVAS-GARCÍA, María I.

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  2. 2
    Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

    Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture by Ramírez-Wong, B, Walker, C.E, Ledesma-Osuna, A.I, Torres, P.I, Medina-Rodríguez, C.L, López-Ahumada, G.A, Salazar-García, M.G, Ortega-Ramírez, R, Johnson, A.M, Flores, R.A

    Published in Cereal chemistry
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  3. 3
    Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

    Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends by Ortega-Ramirez, Refugio, Serna-Saldívar, Sergio O., Vidal-Quintanar, Reyna Luz, Salazar-García, María Guadalupe, Buitimea-Cantúa, Nydia E., Buitimea-Cantúa, Génesis Vidal

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