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ANZALDÚA‐MORALES, A.
14
results:
Format
Online (14)
Mediatypes
Articles (Online) (13)
OpenAccess-fulltext (1)
Languages
english (12)
spanish (1)
Sorted by: Relevance
Sorted by: Year
?
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
Link:
https://doi.org/10.1111/..
?
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/..
1-14