Research output per year
Research output per year
Search results
-
2020
Effect of short fermentation times with Lactobacillus paracasei in rheological, physical and chemical composition parameters in cassava dough and biscuits
Longoria-García, S., Contreras, J., Belmares, R., Cruz, M. & Flores, M., 1 Feb 2020, In: Applied Sciences (Switzerland). 10, 4, 1383.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Downloads (Pure) -
Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits
Longoria-García, S., Cruz-Hernández, M., Flores-Verástegui, M., Martínez-Vázquez, G., Contreras-Esquivel, J., Jiménez-Regalado, E. & Belmares-Cerda, R., 1 Apr 2020, In: Journal of Food Science and Technology. 57, 4, p. 1517-1522 6 p.Research output: Contribution to journal › Article › peer-review
2 Citations (Scopus) -
2018
Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers
Longoria-García, S., Cruz-Hernández, M. A., Flores-Verástegui, M. I. M., Contreras-Esquivel, J. C., Montañez-Sáenz, J. C. & Belmares-Cerda, R. E., 1 Mar 2018, In: Journal of Food Science and Technology. 55, 3, p. 833-845 13 p.Research output: Contribution to journal › Article › peer-review
Open Access14 Citations (Scopus)