Tecnología de la Industria Alimentaria: Cereales y Derivados
Universidad Nacional Autónoma de Honduras
Tegucigalpa, HondurasPublicaciones en colaboración con investigadores/as de Universidad Nacional Autónoma de Honduras (6)
2023
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Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
Foods, Vol. 12, Núm. 6
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Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour
Molecules, Vol. 28, Núm. 5
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Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties
International Journal of Biological Macromolecules, Vol. 253
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Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro– Food Industry
Bionatura, Vol. 8, Núm. 3
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Suitability of Flours and Gels From Crops Affected by Climate Change in Honduras: Crystallinity, Thermal, Dynamic Rheological and Textural Behavior
Bionatura, Vol. 8, Núm. 3