Showing 1 - 8 results of 8 for search 'Patricia Rayas-Duarte', query time: 0.03s Refine Results
  1. 1
    Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour

    Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour by Pavalee Chompoorat Tridtitanakiat, Zorba J. Hernández-Estrada, Patricia Rayas-Duarte

    Published 2023-09-01
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  2. 2
    Gluten Conformation at Different Temperatures and Additive Treatments

    Gluten Conformation at Different Temperatures and Additive Treatments by Pavalee Chompoorat, Ayuba Fasasi, Barry K. Lavine, Patricia Rayas-Duarte

    Published 2022-02-01
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  3. 3
    Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

    Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition by Pavalee Chompoorat, Napong Kantanet, Zorba J. Hernández Estrada, Patricia Rayas-Duarte

    Published 2020-05-01
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  4. 4
    Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

    Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach by Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos, Patricia Rayas-Duarte

    Published 2021-04-01
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  5. 5
    Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

    Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review by Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada

    Published 2022-01-01
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  6. 6
    Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

    Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review by Alexis Rojas-González, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios, Mirna Leonor Suárez-Quiroz, Rosa María González-Amaro, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte

    Published 2022-05-01
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  7. 7
    Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

    Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production by Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza

    Published 2022-12-01
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  8. 8
    Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

    Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios

    Published 2022-07-01
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