Centro de Difusión de Ciencia y Tecnología (CDCyT)

  • Mexico

Fingerprint The fingerprint is based on mining the text of the scientific documents related to the associated persons. Based on that an index of weighted terms is created, which defines the key subjects of research unit

breadmaking Agriculture & Biology
glucose oxidase Agriculture & Biology
Glucose Oxidase Medicine & Life Sciences
Flour Medicine & Life Sciences
xylanases Agriculture & Biology
wheat flour Agriculture & Biology
Fractals Chemical Compounds
Triticum Medicine & Life Sciences

Research Output 2002 2009

  • 17 Citations
  • 2 h-Index
  • 1 Chapter
  • 1 Article
15 Citations (Scopus)

Effect of the addition of mixtures of glucose oxidase, peroxidase and xylanase on rheological and breadmaking properties of wheat flour

Pescador-Piedra, J. C., Garrido-Castro, A., Chanona-Pérez, J., Farrera-Rebollo, R., Gutiérrez-López, G. & Calderón-Domínguez, G., 1 Oct 2009, In : International Journal of Food Properties. p. 748-765 18 p.

Research output: Contribution to journalArticleResearchpeer-review

breadmaking
glucose oxidase
Glucose Oxidase
Flour
xylanases

A proposal of analysis of the drying phenomena by means of fractal theory

Gutiérrez-López, G. F., Chanona-Pérez, J., Alamilla-Beltrán, L., Hernández-Parada, A., Jiménez-Aparicio, A., Farrera-Rebollo, R. & Ordorica-Vargas, C., 1 Jan 2002, Engineering and Food for the 21st Century. 19 p.

Research output: Chapter in Book/Report/Conference proceedingChapterResearch

Fractals
Drying
Fractal dimension
Temperature distribution
Kinetics