M. Flores-Verástegui

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

J. Contreras-Esquivel, S. Longoria-García, M. Cruz-Hernández, 2018, Journal of Food Science and Technology.

Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

J. Contreras-Esquivel, S. Longoria-García, E. Jiménez-Regalado, 2019, Journal of Food Science and Technology.