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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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2022
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Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour
CyTA - Journal of Food,
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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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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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