Author

Karem García-Rodríguez

Institution: Autonomous University of Yucatán

Observed institution: Autonomous University of Yucatán

OpenAlex ID: A5083201225

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

2014 · Maira Rubi Segura-Campos, Karem García-Rodríguez, et al. · Journal of Functional Foods · 24

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

2014 · Maira Rubi Segura-Campos, Karem García-Rodríguez, et al. · Journal of Food Processing and Preservation · 11

Works count: 2

Citation count: 35

H-index: 2

I10-index: 2