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Arturo Rodríguez-Vidal
Arturo Rodríguez-Vidal
Instituto Politécnico Nacional
Food science
Materials science
Fumaric acid
Preservative
Yeast
2
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4
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0
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Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics
2017
Journal of Texture Studies
Arturo Rodríguez-Vidal
Héctor Eduardo Martínez-Flores
Eva González-Jasso
Gonzalo Velazquez de la Cruz
Aurea K. Ramírez-Jiménez
Eduardo Morales-Sánchez
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EFFECT OF SOME PRESERVATIVES ON SHELF-LIFE OF CORN TORTILLAS OBTAINED FROM EXTRUDED MASA EFECTO DE ALGUNOS CONSERVADORES SOBRE LA VIDA ÚTIL DE TORTILLAS DE MAÍZ OBTENIDAS A PARTIR DE MASA EXTRUDIDA
2004
Héctor Eduardo Martínez-Flores
Marcela Gaytán-Martínez
Fernando Martínez Bustos
Arturo Rodríguez-Vidal
Centro de Investigación
Posgrado en Ciencia
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