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Page 1
Production of a Fungal Punicalagin-Degrading Enzyme by Solid-State Fermentation: Studies of Purification and Characterization.
Foods. 2023 Feb 20;12(4):903. doi: 10.3390/foods12040903.
Foods. 2023.
PMID: 36832976
Free PMC article.
Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.
Rodríguez-Noriega S, Buenrostro-Figueroa JJ, Rebolloso-Padilla ON, Corona-Flores J, Camposeco-Montejo N, Flores-Naveda A, Ruelas-Chacón X.
Rodríguez-Noriega S, et al. Among authors: buenrostro figueroa jj.
Foods. 2021 Jun 25;10(7):1473. doi: 10.3390/foods10071473.
Foods. 2021.
PMID: 34202068
Free PMC article.
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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R.
Espinosa-Solis V, et al.
Foods. 2019 Jul 30;8(8):299. doi: 10.3390/foods8080299.
Foods. 2019.
PMID: 31366054
Free PMC article.
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