Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

por Rosas-Sánchez, Gustavo Armando, Hernández-Estrada, Zorba Josué, Suárez-Quiroz, Mirna Leonor, González-Ríos, Oscar, Rayas-Duarte, Patricia
Publicado 2021

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

por Rojas-González, Alexis, Figueroa-Hernández, Claudia Yuritzi, González-Rios, Oscar, Suárez-Quiroz, Mirna Leonor, González-Amaro, Rosa María, Hernández-Estrada, Zorba Josué, Rayas-Duarte, Patricia
Publicado 2022

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

por Hernández-Parada, Natali, González-Ríos, Oscar, Suárez-Quiroz, Mirna Leonor, Hernández-Estrada, Zorba Josué, Figueroa-Hernández, Claudia Yuritzi, Figueroa-Cárdenas, Juan de Dios, Rayas-Duarte, Patricia, Figueroa-Espinoza, María Cruz
Publicado 2022