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- 2022
-
Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
Carmona-Garcia, Roselis ; Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Bello-Perez, Luis A. ; Tovar, Juscelino LU
and Alvarez-Ramirez, Jose
(2022)
In International Journal of Food Science and Technology
57(4).
p.2346-2355
- Contribution to journal › Article
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
; Aguirre-Cruz, Andres
and Alvarez-Ramirez, Jose
(2022)
In Journal of Cereal Science
106.
p.8-8
- Contribution to journal › Article
- 2020
-
Mark
Starch digestibility: past, present and future
Bello-Pérez, Luis A. ; Flores-Silva, Pamela C. ; Agama-Acevedo, Edith and Tovar, Juscelino LU
(2020)
In Journal of the Science of Food and Agriculture
100.
p.5009-5016
- Contribution to journal › Scientific review
-
Mark
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
Magallanes-Cruz, Perla A. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Carmona-Garcia, Roselis
(2020)
In LWT - Food Science and Technology
- Contribution to journal › Article
- 2019
-
Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Gutierrez-Meraz, Felipe ; Tovar, Juscelino LU
and Bello-Perez, Luis A.
(2019)
In Journal of Cereal Science
89.
- Contribution to journal › Article
-
Mark
Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index
Agama-Acevedo, Edith ; Bello-Perez, Luis A. ; Pacheco-Vargas, Glenda ; Tovar, Juscelino LU
and Sáyago-Ayerdi, Sonia G.
(2019)
In Journal of Food Processing and Preservation
43.
- Contribution to journal › Article
-
Mark
Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
Sanchez-Rivera, Mirna M. ; Bello-Pérez, Luis A. ; Tovar, Juscelino LU
; Martinez, Mario M.
and Agama-Acevedo, Edith
(2019)
In Food Chemistry
292.
p.1-5
- Contribution to journal › Article
-
Mark
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
Garcia-Valle, Daniel E ; Bello-Perez, Luis A ; Flores-Silva, Pamela C ; Agama-Acevedo, Edith and Tovar, Juscelino LU
(2019)
In Frontiers in Nutrition
6.
p.1-9
- Contribution to journal › Article
- 2018
-
Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
Camelo-Méndez, Gustavo A. ; Flores-Silva, Pamela C. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2018)
In Starch/Staerke
70(1-2).
- Contribution to journal › Article
- 2017
-
Mark
Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
Camelo-Méndez, Gustavo A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2017)
In Journal of Cereal Science
76.
p.179-185
- Contribution to journal › Article