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Arcadia Farms [PDF]

, 2013
Heard Museum
core   +1 more source

La Hacienda [PDF]

, 2013
Fairmont Scottsdale Princess
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STUDY OF THE FORMULATION OF JICAMA FLOUR (Pachyrhizus erosus) AND WHEAT FLOUR IN MANUFACTURING BROWNIES CHIPS

Jurnal Agroindustri Berkelanjutan
Brownies chips are a snack made from brownies dough that is molded into thin squares and baked dry to produce brownies chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties.
Az Zahra Fithri Salsabila, Suharyono Suharyono, Novita Herdiana   +2 more
openaire   +1 more source

Effects of jicama (Pachyrhizus erosus L.) non-starch polysaccharides with different molecular weights on structural and physicochemical properties of jicama starch

Food Hydrocolloids, 2023
Xiao-Dan Shi
exaly  

Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure

International Journal of Biological Macromolecules, 2022
Laras Putri Wigati, Ata Aditya Wardana
exaly  

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

Food Science and Nutrition, 2022
Georgina Calderón-Domínguez, Rosalva Mora-Escobedo   +1 more
exaly  

Low Amylose Starch from Discarded Jicama Tubers (Pachyrhizus erosus (L.) Urb.) and Its Techno-Functional Characterization

Waste and Biomass Valorization, 2023
Walfred Rosas-Flores
exaly  

Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides

Food Hydrocolloids, 2023
Xiao-Dan Shi
exaly  

Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2

Food Chemistry, 2019
Alicia Del Real-López, Mario E Rodríguez-García   +1 more
exaly  

Acid thinned jicama and maize starches as fat substitute in stirred yogurt

LWT - Food Science and Technology, 2008
Silvia Amaya-Llano
exaly