‪Verónica Rocha-Villarreal‬ - ‪Google Scholar‬

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20182019202020212022202320244 8 15 8 10 14 8

Co-authors

Sergio O. Serna SaldivarTecnologico de MonterreyVerified email at tec.mx
Silverio García-LaraEscuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Campus MTYVerified email at tec.mx
Jessica Fernanda HoffmannUniversidade do Vale do Rio dos SinosVerified email at unisinos.br

Verónica Rocha-Villarreal

Verónica Rocha-Villarreal

Tec de Monterrey

Verified email at mis.edu.mx

Maize nutrition parboiling cereal food security


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Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties V Rocha-Villarreal, JF Hoffmann, NL Vanier, SO Serna-Saldivar, ... Food chemistry 263, 225-231, 2018	36	2018
Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals V Rocha‐Villarreal, SO Serna‐Saldivar, S García‐Lara Cereal Chemistry 95 (1), 79-91, 2018	35	2018
Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits V Rocha‐Villarreal, SO Serna‐Saldívar, S García‐Lara Cereal Chemistry 99 (3), 493-502, 2022		2022

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