Patricia Rayas‐Duarte

Quality of spaghetti containing buckwheat, amaranth, and lupin flours

Patricia Rayas‐Duarte, C. M. Mock, L. D. Satterlee · 1996 · 179 citations

Food Chemistry, Nutrition, Lupin-containing Spaghetti +9

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Wei Huang, H ZHU, Patricia Rayas‐Duarte · Food Chemistry · 2008 · 134 citations

Spontaneous Sourdough Processing, Volatile Compounds, Chinese Northern-style

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Chao Wu, Ruoshi Liu, Weining Huang et al. · Journal of Cereal Science · 2012 · 118 citations

Food Fermentation, Sourdough Fermentation, Chinese Northern-style +2

Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars

Laura Baker, Patricia Rayas‐Duarte · Cereal Chemistry · 1998 · 109 citations

Food Chemistry, Engineering, Freeze‐thaw Stability +10

The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.

Abdellatif A. Mohamed, Patricia Rayas‐Duarte · Food Chemistry · 2003 · 104 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +14