Search Results - Torres-Chávez, P.I.

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  1. 1
    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR by PLATT-LUCERO, L.C, RAMIREZ-WONG, B, TORRES-CHÁVEZ, P.I, LÓPEZ-CERVANTES, J, SÁNCHEZ-MACHADO, D.I, REYES-MORENO, C, MILÁN-CARRILLO, J, MORALES-ROSAS, I

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  2. 2
    Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

    Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates by Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P.I., Figueroa-Cárdenas, J.D., López-Cervantes, J., Barrón-Hoyos, J.M., Morales-Rosas, I.

    Published in CYTA: journal of food
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  3. 3
    Extruded nixtamalized corn flour for making tortilla: the effect of xylanase on the depolymerization of ferulated arabinoxylans

    Extruded nixtamalized corn flour for making tortilla: the effect of xylanase on the depolymerization of ferulated arabinoxylans by Platt-Lucero, L.C., Ramírez-Wong, B., Carvajal-Millan, E., Torres-Chávez, P.I., Morales-Rosas, I., López-Mazón, S.L., Tapia-Ayala, G.I.

    Published in CYTA: journal of food
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  4. 4
    Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

    Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties by Silvas‐García, M.I, Ramírez‐Wong, B, Torres‐Chávez, P.I, Carvajal‐Millan, E, Barrón‐Hoyos, J.M, Bello‐Pérez, L.A, Quintero‐Ramos, A

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  5. 5
    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR by PLATT-LUCERO, L.C., RAMIREZ-WONG, B., TORRES-CHÁVEZ, P.I., LÓPEZ-CERVANTES, J., SÁNCHEZ-MACHADO, D.I., REYES-MORENO, C., MILÁN-CARRILLO, J., MORALES-ROSAS, I.

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  6. 6
    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR: IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS

    IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR: IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS by PLATT-LUCERO, L.C., RAMIREZ-WONG, B., TORRES-CHÁVEZ, P.I., LÓPEZ-CERVANTES, J., SÁNCHEZ-MACHADO, D.I., REYES-MORENO, C., MILÁN-CARRILLO, J., MORALES-ROSAS, I.

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  7. 7
    EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS

    EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS by PLATT-LUCERO, L.C., RAMÍREZ-WONG, B., TORRES-CHÁVEZ, P.I., LÓPEZ-CERVANTES, J., SÁNCHEZ-MACHADO, D.I., CARVAJAL-MILLAN, E., MARTÍNEZ-BUSTOS, F., QUINTERO-RAMOS, A., MORALES-ROSAS, I.

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  8. 8
    Physicochemical changes of starch during maize tortilla production

    Physicochemical changes of starch during maize tortilla production by Campus-Baypoli, O.N, Rosas-Burgos, E.C, Torres-Chavez, P.I, Ramirez-Wong, B, Serna-Saldivar, S.O

    Published in Die Stärke
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