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Rheological and physicochemical properties of some custard model systems
Elizondo-Rosales G.A.
;
Sosa-Morales M.E.
;
Rodriguez-Hernandez A.I.
;
Vélez-Ruiz J.F.
(
2008
)
Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets
Martínez-Ávila M.
;
Vélez-Ruiz J.F.
;
Sosa-Morales M.E.
(
2010
)
Mass, thermal and quality aspects of deep-fat frying of pork meat
Sosa-Morales M.E.
;
Orzuna-Espíritu R.
;
Vélez-Ruiz J.F.
(
2006
)
Processing and additives for frozen dough and their influence on the quality of final baked products
Sosa-Morales M.E.
;
González-Loo H.
;
Vélez-Ruiz J.F.
(
2009
)
Preface
Sosa-Morales M.E.
;
Vélez-Ruiz J.F.
(
2009
)
Evaluation of physical properties of Dough of donuts during deep-fat frying at different temperatures
Vélez-Ruiz J.F.
;
Sosa-Morales M.E.
(
2003
)
New formulations for deep-fat fried doughnuts to improve their nutrition facts
Sosa-Morales M.E.
;
Vélez-Ruiz J.F.
(
2009
)
Effect of sucrose substitution by low-calorie sweeteners on the characteristics of condensed milk
González-Cruz A.S.
;
Sosa-Morales M.E.
;
Vélez-Ruiz J.F.
(
2010
)
Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium
Aportela-Palacios A.
;
Sosa-Morales M.E.
;
Vélez-Ruiz J.F.
(
2005
)
Effect of frying and combined treatments on fried foods
Sosa-Morales M.E.
;
Vélez-Ruiz J.F.
(
2009
)
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Sosa-Morales M.E. (11)
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Aportela-Palacios A. (1)
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