María Luz Zambrano-Zaragoza

The Evaluation of Mechanical, Thermal, Optical and Microstructural Properties of Edible Films with Solid Lipid Nanoparticles-Xanthan Gum Stored at Different Temperatures and Relative Humidities

D. Quintanar-Guerrero, H. Hernández‐Sánchez, C. García-Betanzos, 2016, Food and Bioprocess Technology.

Physicochemical, morphological, and pasting properties of nixtamalized flours from quality protein maize and its particle distribution

M. A. Cornejo-Villegas, M. Rodriguez-Garcia, I. Rojas-Molina, 2013 .