J. Cárdenas

发表

Whole‐grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value

M. G. Garnica-Romo, R. Cortés-Martínez, J. J. Véles-Medina, 2009 .

New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents

H. E. Flores, E. Carrera, Gerónimo Arámbula Villa, 2012 .

Agricultural Academy STRUCTURAL , THERMAL AND RHEOLOGICAL PROPERTIES OF NIXTAMALIZED MAIZE MASA OBTAINED FROM VARYING THE CONCENTRATION OF CALCIUM HYDROXIDE AND COOKING TIME

Gerónimo Arámbula Villa, J. Cárdenas, F. González, 2017 .

Effect of starch granule size on the thermal and pasting properties of maize

S. Taba, Ramón Álvar Martínez Peniche, J. Cárdenas, 2007 .

Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Z. J. Hernández-Estrada, P. Rayas-Duarte, J. Cárdenas, 2017 .

Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.

J. Cárdenas, L. M. Lagunas, M. Gómez, 2013, Journal of food science.

Effect of some preservatives on shelf-life of corn tortillas obtained from extruded masa

H. E. Flores, J. Cárdenas, F. Bustos, 2004 .

Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations

R. R. Herrera, V. Carranza, M. Martinez, 2011 .

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

B. Ramírez-Wong, N. Ponce‐García, J. J. Véles-Medina, 2016 .

Effect of nutritionally fortified tortillas on growth and physical development in the pig

T. Q. Tristán, J. Cárdenas, Mariamia Godinez, 2005 .