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María Eugenia Ramírez-Ortiz
María Eugenia Ramírez-Ortiz
National Autonomous University of Mexico
Food science
Chemistry
Physics
Humanities
Justicia spicigera
3
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2
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0
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Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt
2021
International Journal of Gastronomy and Food Science
Aurea Bernardino-Nicanor
Pedro Mancera-Castro
María Eugenia Ramírez-Ortiz
Gerardo Acosta-García
Leopoldo González-Cruz
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Optimización del proceso de extracción asistida por ultrasonido de compuestos fenólicos de Justicia spicigera Schltdl. mediante la metodología de superficie de respuesta
2020
Saúl Hernández-Rodríguez
Cinthya Nathaly Quiroz-Reyes
María Eugenia Ramírez-Ortiz
Elba Ronquillo de Jesús
Miguel Angel Aguilar Méndez
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Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. nuttalliae) flour: rheological, textural, and sensorial properties
2020
International Journal of Gastronomy and Food Science
Carlos Enrique Sánchez-Villa
Rosalba Zepeda Bautista
María Eugenia Ramírez-Ortiz
Luis Jorge Corzo-Rios
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Citations (2)
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