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المؤلفون: Rosario Maribel Robles-Sánchez, Jesús Manuel Barrón-Hoyos, Ofelia Rouzaud-Sández, Elizabeth Carvajal-Millan, Alán Pavlovich-Abril, Rosa Elena Navarro
المصدر: LWT. 74:484-492
مصطلحات موضوعية: chemistry.chemical_classification, Arabinose, Bran, 04 agricultural and veterinary sciences, Xylose, 040401 food science, Monosaccharide composition, chemistry.chemical_compound, Viscosity, 0404 agricultural biotechnology, Degree of substitution, chemistry, Monosaccharide, Thermal stability, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::dea156fd29f528a74fd47064ce93503eTest
https://doi.org/10.1016/j.lwt.2016.08.007Test -
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المؤلفون: Armando Quintero-Ramos, Luis A. Bello-Pérez, Francisco Vázquez-Lara, Jesús Manuel Barrón-Hoyos, Elizabeth Carvajal-Millan, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Mario E. Rodríguez-García, María Irene Silvas-García
المصدر: Starch - Stärke. 68:1103-1110
مصطلحات موضوعية: chemistry.chemical_classification, Materials science, Morphology (linguistics), Starch, Chemical structure, Organic Chemistry, 04 agricultural and veterinary sciences, 040401 food science, Gluten, Viscosity, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Chemical engineering, Rheology, Thermal, Frozen storage, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4dcd6530dcf53ac9e7c30b6d243739dbTest
https://doi.org/10.1002/star.201500123Test -
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المؤلفون: Anayansi Escalante-Aburto, Roberto Gutiérrez-Dorado, Néstor Ponce-García, I. Morales-Rosas, Jaime López-Cervantes, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos
المصدر: Molecules, Vol 19, Iss 12, Pp 21066-21084 (2014)
Molecules
Volume 19
Issue 12
Pages 21066-21084مصطلحات موضوعية: Materials science, Food Handling, Plastics extrusion, Pharmaceutical Science, Ready to eat, Zea mays, Article, Analytical Chemistry, Calcium Hydroxide, lcsh:QD241-441, chemistry.chemical_compound, snack, lcsh:Organic chemistry, Drug Discovery, Response surface methodology, Food science, Physical and Theoretical Chemistry, Water content, Calcium hydroxide, Moisture, Pigmentation, Organic Chemistry, Temperature, blue corn, anthocyanins, extrusion, chemistry, Chemistry (miscellaneous), Anthocyanin, Molecular Medicine, Extrusion, Snacks, optimization
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b71e96db80cf80042e6d5b402f27acf3Test
http://www.mdpi.com/1420-3049/19/12/21066Test -
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المؤلفون: Juan de Dios Figueroa-Cárdenas, Anayansi Escalante-Aburto, I. Morales-Rosas, Benjamín Ramírez-Wong, Jesús Manuel Barrón-Hoyos, Jaime López-Cervantes, Patricia Isabel Torres-Chávez
المصدر: CyTA - Journal of Food. 11:29-37
مصطلحات موضوعية: Moisture, Chemistry, General Chemical Engineering, Cyanidin, Plastics extrusion, General Chemistry, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Ground corn, Anthocyanin, Botany, Extrusion, Particle size, Food science, Water content, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::faa3dfd34a276e20dfbbeb65b5543beaTest
https://doi.org/10.1080/19476337.2013.764929Test -
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المؤلفون: Ana Lourdes Romero-Baranzini, O. G. Rodriguez, Patricia Rayas-Duarte, Grelda Acela Yáñez-Farías, Jesús Manuel Barrón-Hoyos
المصدر: Cereal Chemistry Journal. 83:358-362
مصطلحات موضوعية: Plantago, biology, Linolenic acid, Linoleic acid, Organic Chemistry, Fractionation, biology.organism_classification, Husk, Plantago ovata, Oleic acid, chemistry.chemical_compound, chemistry, Botany, Dry matter, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e49424321e361ff9aec88b90fb8fa1e0Test
https://doi.org/10.1094/cc-83-0358Test -
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المؤلفون: J. Gerardo Moreno‐Valencia, Jesús Manuel Barrón-Hoyos, Grelda Acela Yáñez-Farías, Ma. del Refugio Falcón‐Villa
المصدر: Starch - Stärke. 49:341-345
مصطلحات موضوعية: biology, Starch, Organic Chemistry, food and beverages, Sedimentation procedure, Carbohydrate, Proximate, biology.organism_classification, chemistry.chemical_compound, Differential scanning calorimetry, chemistry, Agronomy, Amylose, Food science, Phaseolus, Chemical composition, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b8724c7dba6f365aea242a6fc7a980caTest
https://doi.org/10.1002/star.19970490904Test -
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المؤلفون: José Luis Cárdenas-López, Fernando I. Díaz-Malváez, Jesús Manuel Barrón-Hoyos, Francisco Javier Wong-Corral, Francisco J. Cinco-Moroyoqui, Argentina Alanis-Villa, Mario Onofre Cortez-Rocha
المصدر: Comparative biochemistry and physiology. Part B, Biochemistrymolecular biology. 150(2)
مصطلحات موضوعية: Physiology, Starch, Biochemistry, chemistry.chemical_compound, Hydrolysis, Amylose, Albumins, Enzyme Stability, Animals, Protein Isoforms, Amylase, Enzyme Inhibitors, Molecular Biology, Triticum, Mercaptoethanol, Gel electrophoresis, chemistry.chemical_classification, Chromatography, biology, Temperature, food and beverages, Substrate (chemistry), Oligosaccharide, Hydrogen-Ion Concentration, Coleoptera, Kinetics, chemistry, Amylopectin, biology.protein, Insect Proteins, Isoamylase
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f998ddd05dea1f5165c66a3b5e6cbdfdTest
https://pubmed.ncbi.nlm.nih.gov/18394942Test