Effect of nixtamalization extrusion conditions in purple creole corn (Zea mays L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour
Article in Food Science and Technology (January 2022)
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Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil
Article in International Journal of Gastronomy and Food Science (December 2021)
Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation
Article in LWT (March 2021)