Edith Agama‐Acevedo

Composition, Digestibility and Application in Breadmaking of Banana Flour

Erika Juárez‐García, Edith Agama‐Acevedo, Sonia G. Sáyago‐Ayerdi et al. · Plant Foods for Human Nutrition · 2006 · 267 citations

Food Chemistry, Nutrition, Banana Flour +1

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Maribel Ovando‐Martínez, Sonia G. Sáyago‐Ayerdi, Edith Agama‐Acevedo et al. · Food Chemistry · 2008 · 260 citations

Food Chemistry, Nutrition, Undigestible Carbohydrates

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Nely Vergara-Valencia, Eliana Granados-Pérez, Edith Agama‐Acevedo et al. · LWT · 2006 · 257 citations

Food Chemistry, Nutrition, Food Bioactive Compound +5

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

Sandra L. Rodríguez‐Ambriz, José Juan Islas‐Hernández, Edith Agama‐Acevedo et al. · Food Chemistry · 2007 · 206 citations

Materials Science, Food Chemistry, Unripe Banana +6

Isolation and Partial Characterization of Banana Starches

Luís A. Bello‐Pérez, Edith Agama‐Acevedo, Laura Sánchez‐Hernández et al. · Journal of Agricultural and Food Chemistry · 1999 · 177 citations