Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents

por Escalante-Aburto, Anayansi, Figueroa-Cárdenas, Juan de Dios, Dominguez-Lopez, Aurelio, García-Lara, Silverio, Ponce-García, Néstor
Publicado 2023

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

por González-Calderón, Ana Karen, García-Flores, Natalia Alejandra, Elizondo-Rodríguez, Ana Sofía, Zavala-López, Mariana, García-Lara, Silverio, Ponce-García, Néstor, Escalante-Aburto, Anayansi
Publicado 2021

Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

por Escalante-Aburto, Anayansi, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, López-Cervantes, Jaime, Figueroa-Cárdenas, Juan de Dios, Barrón-Hoyos, Jesús Manuel, Morales-Rosas, Ignacio, Ponce-García, Néstor, Gutiérrez-Dorado, Roberto
Publicado 2014