1.Modification of the Fermentation Process for Sour Cassava Starch with Expansion Properties

作　　者：Figueroa Jorge A. ;Cadena Edith M. ;Rincon Cristian C. 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(SPL):55-61.doi:10.19026/ajfst.16.5937

出版社：MAXWELL Science Publication

文章 ID：219764676

文章详细

2.Pasting and Functional Properties of Chemically Modified Yam ( Dioscorea rotundata ) Starches

作　　者：Narvaez German J. ;Andrade Ricardo D. ;Salcedo Jairo G.

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(SPL):146-154.doi:10.19026/ajfst.16.5948

出版社：MAXWELL Science Publication

文章 ID：219764687

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3.Physicochemical Characterization and Determination of the Useful Life of Dehydrated Creams of Barracuda ( Sphyraena ensis ) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G. ;De Paula Claudia D. 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):62-66.doi:10.19026/ajfst.14.5873

出版社：MAXWELL Science Publication

文章 ID：219764722

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4.Rheological Behavior of Dehydrated Creams of Barracuda ( Sphyraena ensis ) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G. ;De Paula Claudia D. 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):67-76.doi:10.19026/ajfst.14.5874

出版社：MAXWELL Science Publication

文章 ID：219764723

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5.Physicochemical and Structural Characterization of Yam ( Dioscorea rotundata ) Mucilage

作　　者：Lozano Ermides J. ;Andrade Ricardo D. ;Salcedo Jairo G.

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):126-133.doi:10.19026/ajfst.14.5884

出版社：MAXWELL Science Publication

文章 ID：219764733

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6.Functional and Rheological Properties of Yam ( Dioscorea rotundata ) Mucilage

作　　者：Lozano Ermides J. ;Andrade Ricardo D. ;Salcedo Jairo G.

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):134-142.doi:10.19026/ajfst.14.5885

出版社：MAXWELL Science Publication

文章 ID：219764734

文章详细

7.Modification of the Fermentation Process for Sour Cassava Starch with Expansion Properties

作　　者：Figueroa Jorge A ;Cadena Edith M ;Rincon Cristian C 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(1):55-61.doi:10.19026/ajfst.16.5937

出版社：MAXWELL Science Publication

文章 ID：1023359398

文章详细

8.Pasting and Functional Properties of Chemically Modified Yam (Dioscorea rotundata) Starches

作　　者：Narvaez German J ;Andrade Ricardo D ;Salcedo Jairo G

出　　处：Advance Journal of Food Science and Technology. 2018 ;16(1):146-154.doi:10.19026/ajfst.16.5948

出版社：MAXWELL Science Publication

文章 ID：1023359422

文章详细

9.Physicochemical Characterization and Determination of the Useful Life of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G ;De Paula Claudia D 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(1):62-66.doi:10.19026/ajfst.14.5873

出版社：MAXWELL Science Publication

文章 ID：1023359459

文章详细

10.Rheological Behavior of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G ;De Paula Claudia D 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(1):67-76.doi:10.19026/ajfst.14.5874

出版社：MAXWELL Science Publication

文章 ID：1023359460

文章详细

	De Paula Claudia D	2篇
	De Paula Claudia D.	2篇
	Hernandez Elvis J	2篇
	Hernandez Elvis J.	2篇
	Lozano Ermides J	2篇
	Lozano Ermides J.	2篇
	Cadena Edith M	1篇
	Cadena Edith M.	1篇
	Figueroa Jorge A	1篇
	Figueroa Jorge A.	1篇
	Narvaez German J	1篇
	Narvaez German J.	1篇
	Rincon Cristian C	1篇
	Rincon Cristian C.	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Salcedo Jairo G.")))) )) ) )"

	Salcedo Jairo G	6篇
	Salcedo Jairo G.	6篇
	Barragan Katerine	4篇
	Andrade Ricardo D	3篇
	Andrade Ricardo D.	3篇