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- 2024
-
Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
Bello-Pérez, Luis A. ; Pineda-Tapia, Francisco J. ; Pacheco-Vargas, Glenda ; Carmona-Garcia, Roselis and Tovar, Juscelino LU
(2024)
In Starch/Staerke
76(1-2).
- Contribution to journal › Article
- 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
- 2020
-
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
- 2007
-
Mark
Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'
Carmona-García, Roselis ; Osorio-Díaz, Perla ; Agama-Acevedol, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis Arturo
(2007)
In International Journal of Food Science and Technology
42(3).
p.296-302
- Contribution to journal › Article
- 2004
-
Mark
Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
Osorio-Díaz, Perla ; Agama-Acevedo, Edith ; Carmona-García, Roselis ; Tovar, Juscelino LU
; Paredes-López, Octavio
and Bello-Pérez, Luis A.
(2004)
In Interciencia
29(9).
p.510-514
- Contribution to journal › Article