1.Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

作　　者：Jazmin L. Tobias-Espinoza ;Carlos A. Amaya-Guerra ;Armando Quintero-Ramos 等

出　　处：Foods. 2019 ;8(6):1-14.doi:10.3390/foods8060183

出版社：MDPI Publishing

文章 ID：233892673

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2.Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

作　　者：Esther Pérez-Carrillo ;Alicia Frías-Escobar ;Karla Gutiérrez-Mendívil 等

出　　处：Journal of Food Processing. 2017 ;2017.doi:10.1155/2017/6365182

出版社：Hindawi Publishing Corporation

文章 ID：197034468

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3.Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

作　　者：Paulinna Faccinetto-Beltrán ;Andrea R. Gómez-Fernández ;Norma E. Orozco-Sánchez 等

出　　处：Foods. 2021 ;10(2):333.doi:10.3390/foods10020333

出版社：MDPI Publishing

文章 ID：259000774

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4.Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population

作　　者：Andrea R. Gómez-Fernández ;Paulinna Faccinetto-Beltrán ;Norma E. Orozco-Sánchez 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081866

出版社：MDPI Publishing

文章 ID：1035369397

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	Esther Pérez-Carrillo	4篇
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