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Adalberto Ortega-Ortega
Adalberto Ortega-Ortega
Autonomous University of Chihuahua
Food science
Chemistry
PH reduction
Texture (crystalline)
lipid oxidation
2
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2
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0
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Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage.
2021
Molecules
Juan Manuel Tirado-Gallegos
Paul B. Zamudio-Flores
Miguel Espino-Díaz
René Salgado-Delgado
Gilber Vela Gutiérrez
Francisco Hernández Centeno
Haydeé Yajaira López De la Peña
María Hernández González
J. Rodolfo Rendón-Villalobos
Adalberto Ortega-Ortega
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Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch.
2021
Molecules
Vicente Espinosa-Solis
Paul Baruk Zamudio Flores
Miguel Espino-Díaz
Gilber Vela Gutiérrez
J. Rodolfo Rendón-Villalobos
María Hernández González
Francisco Hernández Centeno
Hayde Yajaira López-De la Peña
René Salgado-Delgado
Adalberto Ortega-Ortega
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