Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties by Utrilla-Coello, R.G., Hernández-Jaimes, C., Carrillo-Navas, H., González, F., Rodríguez, E., Bello-Pérez, L.A., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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In vitro digestibility, physicochemical, thermal and rheological properties of banana starches by Utrilla-Coello, R.G., Rodríguez-Huezo, M.E., Carrillo-Navas, H., Hernández-Jaimes, C., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs by Utrilla-Coello, R.G., Bello-Pérez, L.A., Vernon-Carter, E.J., Rodriguez, E., Alvarez-Ramirez, J.

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In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize by Carrera, Y., Utrilla-Coello, R., Bello-Pérez, A., Alvarez-Ramirez, J., Vernon-Carter, E.J.

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Viscoelastic relaxation spectra of some native starch gels by Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R.G., Meraz, M., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread by Utrilla-Coello, R.G, Osorio-Díaz, P, Bello-Pérez, L.A

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In Vitro Starch Digestibility of Gluten‐Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours by Bello‐Perez, Luis A., Flores‐Silva, Pamela C., Utrilla‐Coello, Rubi G., Agama‐Acevedo, Edith, Hamaker, Bruce R.

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