Buscar
Mostrando ítems 1-10 de 2327
Continuing cereals research for sustainable health and well-being
(Taylor & Francis, 2021)
Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
(Wiley, 2022-11)
Corn-based snacks were prepared with the addition of 25% of millet, sorghum, quinoa, and canary seed flours, which are scarcely used grains for human food and can grow in low-fertility soils. GuggenheimAnderson-de Boer (GAB) ...
India's Grain Policy and the World
(CIMMYT, 2015)
Wheat in the world: an interview with Nora Lapitan
(CIMMYT, 2015)
Desarrollo de ingredientes a base de cereales y leguminosas para la formulación de alimentos saludables
Dada la importancia del consumo de una dieta equilibrada y adecuada por parte de la población, es importante que la tecnología de alimentos dé respuestas para la elaboración de alimentos que puedan resultar en beneficios ...
In vitro digestion kinetics and bioaccessibility of starch in cereal food products
(Academic Press Ltd - Elsevier Science Ltd, 2017-09)
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually ...