Research output per year
Research output per year
Research output
Search results
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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 AccessFile -
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)