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Publications by Miguel Ángel Sánchez-Madrigal
Physicochemical Properties of Frozen Tortillas From Nixtamalized Maize Flours Enriched With β-Glucans
Food Science and Technology
Biotechnology
Food Science
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Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn Tortillas
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Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed From Ten Maize Varieties (Zea Mays) Cultivated in Côte D’Ivoire
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Physicochemical Properties of Enzymatically Prepared Resistant Starch From Maize Flour and Its Use in Cookies Formulation
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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
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