Karla Carmen Miranda-Ramos
0000-0003-3921-8421
UG
5
Coauthors
3
Documentos
3
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2019 | 1 |
| 2020 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 3 |
| Tecnología de las bebidas | 2 |
| Tecnología alimentaria | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 3 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Haros M. | 3 |
| Millán-Linares M.C. | 1 |
| Sanz-Ponce N. | 1 |
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Publicaciones del autor
Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread
ArticleAbstract: With regard to constant technological innovations in the bakery sector in order to increase bread nuPalabras claves:Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristicsAutores:Haros M., Karla Carmen Miranda-RamosFuentes:scopusEvaluation of technological and nutritional quality of bread enriched with amaranth flour
ReviewAbstract: The objective of this investigation was to develop bread, with high nutritional and technological quPalabras claves:Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal propertiesAutores:Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.Fuentes:scopusEffect of chia as breadmaking ingbkp_redient on nutritional quality, mineral availability, and glycemic index of bread
ArticleAbstract: Chia seeds and chia flour could be used as ingbkp_redients to enrich foods owing to their high amounPalabras claves:Breadmaking products, Chia ingbkp_redients, Essential amino acid profile, Fatty acid profile, minerals, PRI/RDA/AI (Popular Reference Intake/Recommended Dietary Allowance/Adequate Intake), Salvia hispanicaAutores:Haros M., Karla Carmen Miranda-Ramos, Millán-Linares M.C.Fuentes:scopus