LA DETERMINATION COULOMETRIQUE DE L'URANIUM.MOLINA MR.sdIN: TECH. COULOM. STAGE; LYON; 1977; S.L.; DA. S.D.; PP. 1-8Conference Paper

PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA-CORN-SOY FLOUR MIXTURE. II. SOME PHYSICOCHEMICAL PROPERTIES OF THE UNTREATED AND HEAT-TREATED CORN FLOUR AND OF THE MIXTURES STUDIED = OBTENTION DE PATES ALIMENTAIRES DE QUALITE A TENEUR ELEVEE EN PROTEINES EN UTILISANT UN MELANGE SEMOULE DE BLE MAIS-FARINE DE SOJA. II. QUELQUES PROPRIETES PHYSICOCHIMIQUES DE LA FARINE DE MAIS TRAITEE PAR LA CHALEUR OU NON TRAITEE ET DES MELANGES ETUDIESMOLINA MR; MAYORGA L; BRESSANI R et al.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 1; PP. 134-140; BIBL. 7REF.Article

PROTEIN-STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK-EYED PEA (VIGNA SINENSIS) AND ITS PROTEIN CONCENTRATES.MOLINA MR; ARGUETA CE; BRESSANI R et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 928-932; BIBL. 21 REF.Article

SOME CHEMICAL AND FUNCTIONAL CHARACTERISTICS OF A FIBER-FREE COCONUT PROTEIN EXTRACT OBTAINED BY THE ENZYMIC CHEMICAL PROCESS.MOLINA MR; LACHANCE PA; BRESSANI R et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 614-617; BIBL. 17 REF.Article

INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (PHASEOLUS VULGARIS) = INTERRELATIONS ENTRE CONSERVATION, DUREE DE TREMPAGE, DUREE DE CUISSON ET VALEUR NUTRITIVE ET AUTRES CARACTERISTIQUES DU HARICOT (P.V.)MOLINA MR; DE LA FUENTE G; BRESSANI R et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 587-591; BIBL. 18 REF.Article

DEVELOPMENT OF A VEGETABLE DEHYDRATION MODEL FOR A RURAL CO-OPERATIVE IN GUATEMALA = MISE AU POINT D'UN MODELE DE DESHYDRATATION DES LEGUMES POUR UNE COOPERATIVE RURALE DU GUATEMALAAXTELL BL; SWETMAN AA; MOLINA MR et al.1982; TROPICAL SCIENCE; ISSN 0041-3291; GBR; DA. 1982; VOL. 24; NO 1; PP. 53-66; BIBL. 4 REF.; 7 FIG./1 TABL.Article

PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA-CORN-SOY FLOUR MIXTURE. I. INFLUENCE OF THERMAL PROCESSING OF CORN FLOUR ON PASTA QUALITY = PRODUCTION DE PATES ALIMENTAIRES DE VALEUR PROTEIQUE ELEVEE, EN UTILISANT UN MELANGE SEMOULE DE BLE-FARINE DE MAIS-FARINE DE SOJA. I. INFLUENCE DU TRAITEMENT THERMIQUE DE LA FARINE DE MAIS SUR LA QUALITE DES PATES ALIMENTAIRESMOLINA MR; MAYORGA I; LACHANCE PA et al.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 2; PP. 240-247; BIBL. 21 REF.Article

PULPA Y PERGAMINO DE CAFE. VIII. ESTUDIOS BASICOS SOBRE LA DESHIDRATACION DE LA PULPA DE CAFE = PULPE ET PARCHES DE CAFEIER. VIII. ETUDES FONDAMENTALES SUR LA DESHYDRATATION DE LA PULPE DE CERISES DE CAFEIERMOLINA MR; DE LA FUENTE G; GUDIEL H et al.1974; TURRIALBA; COSTA RICA; DA. 1974; VOL. 24; NO 3; PP. 280-284; ABS. ANGL.; BIBL. 11 REF.Article

SOME NUTRITIONAL CHARACTERISTICS OF A NATURALLY OCCURRING ALGA (MICROCYTIS SP.) IN A GUATEMANLAN LAKE.DE LA FUENTE G; FLORES A; MOLINA MR et al.1977; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1977; VOL. 33; NO 1; PP. 6-9; BIBL. 21 REF.Article

PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA/CORN/SOY FLOUR MIXTURE. III: EFFECT OF COOKING ON THE PROTEIN NUTRITIVE VALUE OF PASTAMOLINA MR; GUDIEL H; BATEN MA et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 34-37; BIBL. 18 REF.Article

HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (PHASEOLUS VULGARIS).MOLINA MR; BATEN MA; GOMEZ BRENES RA et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 661-666; BIBL. 19 REF.Article