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Publications by Hilda Amelia Piñón-Castillo
Physicochemical Properties of Frozen Tortillas From Nixtamalized Maize Flours Enriched With β-Glucans
Food Science and Technology
Biotechnology
Food Science
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched With Chickpea Flour
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Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn Tortillas
Journal of Nutrition & Food Sciences
Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed From Ten Maize Varieties (Zea Mays) Cultivated in Côte D’Ivoire
Asian Food Science Journal
Quality Characteristics of Maize Flours and Breads
ETP International Journal of Food Engineering
Feruloylated Arabinoxylans From Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages
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Physicochemical Properties of Enzymatically Prepared Resistant Starch From Maize Flour and Its Use in Cookies Formulation
International Journal of Food Properties
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Bread-Making Properties of Rice Bread Added With Naked Oat Flours
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Physicochemical Properties
Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes
International Journal of Food Properties
Food Science
