https://orcid.org/0000-0001-6948-8946

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation

https://orcid.org/0000-0002-4403-358X

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Effect of OSA modification of cacahuacintle corn starch on its physicochemical properties, digestibility and stability

Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation

Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

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Institución: Universidad Autónoma Metropolitana

País: México

Articles published in this journal

Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation

E-mail: consuelobato@yahoo.com

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Effect of OSA modification of cacahuacintle corn starch on its physicochemical properties, digestibility and stability

Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation

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Texture and microstructure of low-fat and low-cholesterol panela type cheeses: different methodologies