S. García-Díaz

Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions

S. García-Díaz, C. Hernández-Jaimes, Héctor B. Escalona‐Buendía et al. · Food Chemistry · 2016 · 47 citations

Agriculture, Food Science, Food Engineering +11

Effect of leavening time on LAOS properties of yeasted wheat dough

Y. Carrera-Tarela, H. Carrillo-Navas, E.J. Vernon‐Carter et al. · Food Hydrocolloids · 2018 · 43 citations

Agriculture, Food Science, Cereal Science +8

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces <i>in vitro</i> starch digestibility of maize tortillas

E.J. Vernon‐Carter, José Álvarez‐Ramírez, M. Meráz et al. · Journal of the Science of Food and Agriculture · 2019 · 28 citations

Agriculture, Food Science, Food Chemistry +14

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

H. Carrillo-Navas, Andrea Y. Guadarrama‐Lezama, E.J. Vernon‐Carter et al. · Journal of Food Science and Technology · 2016 · 27 citations · Full text

Agriculture, Food Science, Food Engineering +15

A novel, simple, economic and effective method for retarding maize tortilla staling

José Álvarez‐Ramírez, S. García-Díaz, E.J. Vernon‐Carter et al. · Journal of the Science of Food and Agriculture · 2018 · 18 citations

Agriculture, Food Science, Cereal Science +16