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Pea starch pasting and retrogradation properties and their modulation by the addition of natural compounds : molecular insights via 1H-NMR relaxation
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Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics
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Biophysical boundaries for dormancy release in sunflower achenes
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Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid
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Extrusion for the sustainable development of novel foods : basics, principles, and applications
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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
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Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
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Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment
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- Book Chapter
- open access
Extrusión para el desarrollo de alimentos innovadores : caso de productos a base de maíz
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Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process : a multi-analytical approach