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Karla G. García Alanis
Karla G. García Alanis
Universidad Autónoma de Nuevo León
Chemistry
Food science
Particle size
Prunus
stability index
3
Papers
4
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0
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Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings.
2021
Frontiers in Nutrition
Sandra Castillo
Alexis Rodríguez
Minerva Bautista Villarreal
Nallely García-Solano
Claudia T. Gallardo-Rivera
Juan G. Báez-González
Eduardo Sánchez García
Karla G. García Alanis
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Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt
2021
Claudia T. Gallardo-Rivera
Juan G. Báez-González
Karla G. García Alanis
Cynthia Torres-Alvarez
Karla Dares-Sánchez
Ana Szymanski
Carlos A. Amaya-Guerra
Sandra Castillo
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Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications
2019
Foods
Analía A. Lu Martínez
Juan Gabriel Báez González
Minerva Bautista Villarreal
Karla G. García Alanis
Sergio Arturo Galindo-Rodríguez
Eristeo García-Márquez
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Citations (3)
1