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- 2014
-
Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
(
- Contribution to journal › Article
-
Mark
Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico
(
- Contribution to journal › Article
-
Mark
Starch hydrolysis products with physiological activity in humans
2014) p.107-117(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2013
-
Mark
Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
(
- Contribution to journal › Article
-
Mark
A diet based on multiple functional concepts improves cognitive performance in healthy subjects
(
- Contribution to journal › Article
- 2012
-
Mark
A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects
(
- Contribution to journal › Article
-
Mark
Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
(
- Contribution to journal › Article
- 2011
-
Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
(
- Contribution to journal › Article
-
Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
-
Mark
Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(
- Contribution to journal › Scientific review