Alexandra Rincón‐Aguirre

Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours

J. D. Figueroa-Cárdenas, Rosa María Mariscal‐Moreno, D. Santiago‐Ramos, 2021 .

Physicochemical studies of taro starch chemically modified by acetylation, phosphorylation, and succinylation†

A. Real, L. A. B. Pérez, Alexandra Rincón‐Aguirre, 2018 .

Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

B. Ramírez-Wong, G. Arámbula-Villa, S. Jiménez-Sandoval, 2021 .

Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

B. Ramírez-Wong, M. Ibba, J. D. Figueroa-Cárdenas, 2022, Journal of Cereal Science.