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María E. Ramírez-Ortíz
María E. Ramírez-Ortíz
National Autonomous University of Mexico
Chemistry
Bagasse
Extender
Food science
Art
4
Papers
13
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El papel de la reología en la caracterización de fluidos: Análisis reológico de dispersiones de almidón de distintas fuentes
2020
Latin-American Journal of Physics Education
Wendy Magaly Arias Balderas
Miguel Angel Aguilar Méndez
María E. Ramírez-Ortíz
Delia Quintana-Zavala
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Quality of Opuntia robusta and its use in development of mayonnaise-like product
2015
Journal of Food Science and Technology-mysore
Aurea Bernardino-Nicanor
Emma Noemí Hinojosa-Hernández
José Mayolo Juárez Goiz
José Luis Montañez Soto
María E. Ramírez-Ortíz
Leopoldo González-Cruz
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Efecto de la utilización de bagazo de naranja como extensor funcional sobre las propiedades fisicoquímicas y texturales de jamón cocido Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham
2011
José Antonio Aguilar-Rico
Leopoldo González-Cruz
Zaira B. Guadarrama-Álvarez
María E. Ramírez-Ortíz
Aurea Bernardino-Nicanor
A. Garcia
Cubas S
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Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham
2011
José Antonio Aguilar-Rico
Leopoldo González-Cruz
José Mayolo Juárez Goiz
Zaira B. Guadarrama-Álvarez
María E. Ramírez-Ortíz
Aurea Bernardino-Nicanor
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