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Samuel Longoria García

 https://orcid.org/0000-0002-4056-5343
  • 3 Citations
  • 1 h-Index
20152019
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Research Output 2015 2019

  • 3 Citations
  • 1 h-Index
  • 2 Poster
  • 2 Article
  • 1 Chapter (peer-reviewed)
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Article
2019

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 Jan 2019, (Accepted/In press) In : Journal of Food Science and Technology.

Research output: Contribution to journal › Article

Manihot
biscuits
Inulin
inulin
cassava
2018
3 Citations (Scopus)

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., Mar 2018, In : Journal of Food Science and Technology. 55, 3, p. 833-845 13 p.

Research output: Contribution to journal › Article

Prebiotics
baked goods
Probiotics
prebiotics
probiotics