Hasil Pencarian - Carmen Oralia Meléndez-Pizarro

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  1. 1
    Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System

    Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System oleh Gabriela Mesta-Vicuña, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Tomás Galicia-García, Miguel Ángel Sánchez-Madrigal, Efrén Delgado, Martha Graciela Ruiz-Gutiérrez

    Diterbitkan 2022-03-01
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  2. 2
    Effect of using alternative flours on the development and characteristics of a third-generation snacks

    Effect of using alternative flours on the development and characteristics of a third-generation snacks oleh David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos

    Diterbitkan 2024-06-01
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  3. 3
    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization oleh David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos

    Diterbitkan 2021-08-01
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