Emigdio C. López-Guel

Statistics

Publications

Citations

H-Index

Active since

2007

Affiliations

Emigdio C. López-Guel is an author at Instituto Politécnico Nacional specializing in viscoelastic properties of foods, cereal science, and dough rheology modification.

Publications per year

2007–2009

Publications

Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

Maribel Rosales-Juárez, Beatriz González-Mendoza, Emigdio C. López-Guel et al. · Food and Bioprocess Technology · 2007 · 76 citations

Agriculture, Food Science, Cereal Science +11

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

Emigdio C. López-Guel, Flora Lozano-Bautista, Rosalva Mora‐Escobedo et al. · Food and Bioprocess Technology · 2009 · 14 citations

Agriculture, Food Science, Plant Sciences +17

1–2 of 2