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E. Magaña-Barajas
E. Magaña-Barajas
Universidad de Sonora
Viscoelasticity
Composite material
Materials science
Crystallography
Squid
4
Papers
20
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The Freezing Process of Dough and its Effects on Structure, Viscoelasticity, and Breadmaking
2018
E. Magaña-Barajas
B. Ramírez Wong
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A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation
2013
Food Science and Technology Research
I. J. Tolano-Villaverde
J.M. Ezquerra-Brauer
Víctor Manuel Ocaño-Higuera
Benjamín Ramírez-Wong
Lorena Armenta-Villegas
Ronaldo Herrera-Urbina
E. Magaña-Barajas
Enrique Márquez Ríos
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Citations (13)
Caracterización viscoelástica de masas de variedades de trigos suaves
2009
E. Magaña-Barajas
Benjamín Ramírez-Wong
Luis Carlos Platt-Lucero
Guadalupe A. López-Ahumada
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Citations (6)
Tecnología, Ciencia, Educación
2009
E. Magaña-Barajas
Benjamín Ramírez-Wong
Luis Carlos Platt-Lucero
Guadalupe A. López-Ahumada
P. I. Torres
Dalia I. Sánchez-Machado
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Citations (1)
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