Javier Jiménez‐Hernández

The relationship between polysaccharide structure and its antioxidant activity needs to be systematically elucidated

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla