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Maria U. Rosales-Soto
Maria U. Rosales-Soto
Washington State University
Food science
Chemistry
Antioxidant
Manihot
Fermentation
4
Papers
94
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Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour
2016
Maria U. Rosales-Soto
Carolyn F. Ross
Frank Younce
John K. Fellman
D. Scott Mattinson
Kerry C. Huber
Joseph R. Powers
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Citations (2)
Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour
2016
Lwt - Food Science and Technology
Maria U. Rosales-Soto
Peter Gray
John K. Fellman
D. Scott Mattinson
Gülhan Ünlü
Kerry C. Huber
Joseph R. Powers
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Citations (9)
Antioxidant activity and consumer acceptance of grape seed flour‐containing food products
2012
International Journal of Food Science and Technology
Maria U. Rosales-Soto
Kelsie Brown
Carolyn F. Ross
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Citations (51)
Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins†
2012
Journal of the Science of Food and Agriculture
Maria U. Rosales-Soto
Joseph R. Powers
J. Richard Alldredge
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Citations (32)
1