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Pismag, Remigio Yamid
6  Ergebnisse:
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1

Effect of extrusion cooking on the chemical and nutritional..:

Pismag, Remigio Yamid ; Polo, María Paula ; Hoyos, José Luis..
F1000Research.  12 (2024)  - p. 1356 , 2024
Link: https://doi.org/10.12688..
 
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2

Effect of extrusion cooking on physical and thermal propert..:

Pismag, Remigio Yamid ; Rivera, Juan David ; Hoyos, José Luis..
Frontiers in Sustainable Food Systems.  8 (2024)  - p. , 2024
Link: https://doi.org/10.3389/..
 
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3

Effect of extrusion cooking on the chemical and nutritional..:

Pismag, Remigio Yamid ; Polo, María Paula ; Hoyos, José Luis..
F1000Research.  12 (2023)  - p. 1356 , 2023
Link: https://doi.org/10.12688..
 
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4

Efecto de la germinación sobre el contenido de hierro y cal..:

Elizalde, Ana De Dios ; Pismag, Remigio Yamid ; Chaparro, Diana
https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/763/390.  , 2011
Link: https://revistas.unicauc..
 
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5

Systematic evaluation of the Folin–Ciocalteu and Fast Blue ..:

Pico, Joana ; Pismag, Remigio Y. ; Laudouze, Mallory.
Food & Function.  11 (2020)  11 - p. 9868-9880 , 2020
Link: https://doi.org/10.1039/..
 
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6

α-Amylase reactive extrusion enhances the protein digestibi..:

Pismag, Remigio ; Pico, Joana ; Fernández, Alejandro..
Innovative Food Science & Emerging Technologies.  88 (2023)  - p. 103448 , 2023
Link: https://doi.org/10.1016/..
 
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