Search Results - Romero-Baranzini, Ana Lourdes

  • Showing 1 - 2 results of 2
Refine Results
  1. 1
    Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends

    Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends by Pavlovich-Abril, Alán, Rouzaud-Sández, Ofelia, Romero-Baranzini, Ana Lourdes, Vidal-Quintanar, Reyna Luz, Salazar-García, María Guadalupe

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran

    Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran by Reyes-Pérez, Faviola, Salazar-García, María Guadalupe, Romero-Baranzini, Ana Lourdes, Islas-Rubio, Alma Rosa, Ramírez-Wong, Benjamín

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: