E-LIB Suche - Ergebnisse für: ANZALDÚA‐MORALES, A.

1

Pecan Texture as Affected by Freezing Rates, Storage Temper..:

Anzaldúa‐Morales, A. ; Brusewitz, G.H. ; Anderson, J.A.
Journal of Food Science. 64 (1999) 2 - p. 332-335 , 1999

2

Functional and Nutritional Properties of Extruded Whole Pin..:

BALANDRÁN‐QUINTANA, R.R. ; BARBOSA‐CÁNOVAS, G.V. ; ZAZUETA‐MORALES, J.J...
Journal of Food Science. 63 (1998) 1 - p. 113-116 , 1998

Link: https://doi.org/10.1111/..

3

Optimization of Low Temperature Blanching of Frozen Jalapeñ..:

QUINTERO‐RAMOS, A. ; BOURNE, M.C. ; BARNARD, J..
Journal of Food Science. 63 (1998) 3 - p. 519-522 , 1998

Link: https://doi.org/10.1111/..

4

Optimización del escaldado de calabacita criolla (Cucurbita..:

Quintero-Ramos, A. ; Sánchez de la Paz, A.L. ; Meza-Velázquez, J.A....
Food Science and Technology International. 4 (1998) 3 - p. 159-167 , 1998

Link: https://doi.org/10.1177/..

5

RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO S..:

REYES‐VEGA, M.L. ; PERALTA‐RODRÍGUEZ, R.D. ; ANZALDÚA‐MORALES, A...
Journal of Texture Studies. 29 (1998) 4 - p. 361-361 , 1998

Link: https://doi.org/10.1111/..

6

Moisture Content Adjustment to Modify Texture of Reduced‐Oi..:

Anzaldúa‐morales, A. ; Brusewitz, G. H. ; Maness, N. O.
Journal of Food Science. 63 (1998) 6 - p. 1067-1069 , 1998

Link: https://doi.org/10.1111/..

7

FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE‐DISPLACEM..:

BRUSEWITZ, G.H. ; RIGNEY, M.P. ; ANZALDÚA‐MORALES, A.
Journal of Texture Studies. 28 (1997) 5 - p. 503-516 , 1997

Link: https://doi.org/10.1111/..

8

Low‐temperature Blanch Improves Textural Quality of French‐..:

AGUILAR, C.N. ; ANZALDÚA‐MORALES, A. ; TALAMÁS, R..
Journal of Food Science. 62 (1997) 3 - p. 568-571 , 1997

Link: https://doi.org/10.1111/..

9

Characterization of reconstituted apple paste in terms of r..:

Beltrán-Reyes, B. ; Ortega-Rivas, E. ; Anzaldúa-Morales, A.
Food Science and Technology International. 2 (1996) 5 - p. 307-313 , 1996

Link: https://doi.org/10.1177/..

10

Application of sensory profiles to the development of an in..:

Pérez-Vargas, CG ; Rodríguez, B ; Anzaldúa-Morales, A.
Food Quality and Preference. 1 (1989) 3 - p. 121-125 , 1989

Link: https://doi.org/10.1016/..

11

Texture of rehydrated dried bell peppers modified by low‐te..:

Domínguez, Rocio ; Quintero‐Ramos, Armando ; Bourne, Malcolm...
International Journal of Food Science & Technology. 36 (2001) 5 - p. 523-527 , 2001

Link: https://doi.org/10.1046/..

12

Improvement of color and limpness of fried potatoes by in s..:

Aguilera-Carbó, Antonio ; Montañez, Julio César ; Anzaldúa-Morales, Antonio...
European Food Research and Technology. 210 (1999) 1 - p. 49-52 , 1999

Link: https://doi.org/10.1007/..

13

Crianza de pollos con alimentos naturales en zonas periurba..:

Flores Aguilar, Edilberto ; Cárdenas Gutiérrez, Aníbal
Anzaldúa-Morales, A. (1994). La evaluación sensorial de los alimentos en la teoría y la práctica. Zaragoza, España: Acriba.. , 2019

Link: http://repositorio.uptc...

14

ANTONIO ANZALDÚA‐MORALES:

BOURNE, MALCOLM
Journal of Texture Studies. 29 (1998) 6 - p. , 1998

Link: https://doi.org/10.1111/..