Search Results - Ramírez-Ortiz, María Eugenia

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  1. 1
    Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt

    Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt by Bernardino-Nicanor, Aurea, Mancera-Castro, Pedro, Ramírez-Ortíz, María Eugenia, Acosta-García, Gerardo, González-Cruz, Leopoldo

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  2. 2
    Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

    Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sen... by Sánchez-Villa, Carlos Enrique, Zepeda-Bautista, Rosalba, Ramírez-Ortiz, María Eugenia, Corzo-Ríos, Luis Jorge

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  3. 3
    Rheological and Thermal Properties of Extruded Mixtures of Rice Starch and Isolated Soy Protein

    Rheological and Thermal Properties of Extruded Mixtures of Rice Starch and Isolated Soy Protein by RAMIREZ ORTIZ, Maria Eugenia, SAN MARTIN-MARTINEZ, Eduardo, MARTINEZ PADILLA, Laura P

    Published in Die Stärke
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  4. 4
    Quality of Opuntia robusta and its use in development of mayonnaise-like product

    Quality of Opuntia robusta and its use in development of mayonnaise-like product by Bernardino-Nicanor, Aurea, Hinojosa-Hernández, Emma Noemí, Juárez-Goiz, José Mayolo Simitrio, Montañez-Soto, José Luis, Ramírez-Ortiz, María Eugenia, González-Cruz, Leopoldo

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