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2022 | 1 |
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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.
J Food Sci. 2023 Nov;88(11):4472-4482. doi: 10.1111/1750-3841.16776. Epub 2023 Oct 6.
J Food Sci. 2023.
PMID: 37799063
Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS.
Espinosa-Ramírez J, et al. Among authors: mariscal moreno rm.
J Food Sci. 2022 Sep;87(9):3766-3780. doi: 10.1111/1750-3841.16263. Epub 2022 Jul 29.
J Food Sci. 2022.
PMID: 35904200
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Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.
Mariscal-Moreno RM, de Dios Figueroa Cárdenas J, Santiago-Ramos D, Rayas-Duarte P, Veles-Medina JJ, Martínez-Flores HE.
Mariscal-Moreno RM, et al.
J Food Sci. 2017 May;82(5):1110-1115. doi: 10.1111/1750-3841.13703. Epub 2017 Apr 11.
J Food Sci. 2017.
PMID: 28398614
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