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Listar por autor "Islas, Alma R."

Mostrando ítems 1-2 de 2

Efecto de la sustitución de harina de trigo con harina de quinoa (Chenopodium quinoa) sobre las propiedades reológicas de la masa y texturales del pan

Vasquez-Lara, Francisco; Verdú Amat, Samuel; Islas, Alma R.; Barat Baviera, José Manuel; Grau Meló, Raúl (Asociación Iberoamericana de Tecnología Postcosecha, S.C., 2016)

[EN] he use of composite flours has been fundamental in the development of products with higher nutritional properties. The raw materials used typically as supplements are of animal or vegetable origin that are capable of ...
Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

Vásquez, Francisco; Verdú Amat, Samuel; Islas, Alma R.; Barat Baviera, José Manuel; Grau Meló, Raúl (Cogent OA, 2016)

[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser ...

Mostrando ítems 1-2 de 2