Publications by authors named "Blanca Estela Ulloa-Rangel"
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans ().
José Armando Ulloa Silvia Jazmin Ibarra-Zavala Silvia Patricia Ramírez-Salas Petra Rosas-Ulloa José Carmen Ramírez-Ramírez Blanca Estela Ulloa-Rangel
Food Technol Biotechnol
March 2015
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas and , and values were 0.639, 98.
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