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Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink
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2022
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Cogent Food & Agriculture,
2022
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Cogent Food & Agriculture,
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Cogent Food & Agriculture,
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Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics
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2021
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Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour
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Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas
Cereal Chemistry,
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Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas
Cereal Chemistry,
2018
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Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties
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2016
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Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties
Journal of Food Quality,
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Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins
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2015
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Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins
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2015
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