Foto del investigador

UNIVERSIDAD AUTÓNOMA DE SINALOA

FACULTAD DE CIENCIAS QUÍMICOBIOLÓGICAS

Xochitl Ariadna Ruiz Armenta

  • Área de conocimiento: Biotecnología y Ciencias Agronómicas
  • Grado:
  • Institución: Universidad Autónoma de Sinaloa
  • Correo: xochitlruiz@uas.edu.mx

Producción Científica y Artículos de Divulgación

EFFECT OF THE EXTRUSION PROCESS ON PHYTOCHEMICAL, ANTIOXIDANT, AND COOKING PROPERTIES OF GLUTEN- FREE PASTA MADE FROM BROKEN RICE AND NOPAL

Coautor

09-01-2024

EFFECT OF THE EXTRUSION PROCESS ON THE PHYSICOCHEMICAL, PHYTOCHEMICAL, AND COOKING PROPERTIES OF GLUTEN-FREE PASTA MADE FROM BROKEN RICE AND CHICKPEA FLOURS

Coautor

19-02-2024

EFFECT OF THE STORAGE RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL PROPERTIES OF CORN STARCH EDIBLE FILMS OBTAINED BY A COMBINATION OF EXTRUSION PROCESS AND CASTING TECHNIQUE

Coautor

01-10-2022

USE OD SESAME BY-PRODUCT AND OPTIMIZED EXTRUSION TO OBTAIN A FUNCTIONAL FLOUR WITH IMPROVED TECHNO-FUNCTIONAL, NUTRITIONAL AND ANTIOXIDANT PROPERTIES

Autor

05-10-2022

PHYSICAL, PHYTOCHEMICAL AND SENSORY CHARACTERISTICS OF EXTRUDED HIGH-FIBER BREAKFAST CEREALS PREPARED BY COMBINING CARROT BY-PRODUCTS WITH WHEAT AND OAT BRAN

Coautor

01-06-2021


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