Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

by Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres
Published 2019-01-01

Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

by José L. Román-Moreno, Guadalupe P. Radilla-Serrano, Alejandra Flores-Castro, José De J. Berrios, Gregory Glenn, Areli Salgado-Delgado, Heidi M. Palma-Rodríguez, Apolonio Vargas-Torres
Published 2020-09-01