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  1. Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales

    Article • Starch - Stärke, February 2018, Wiley

    Pamela Celeste Flores-Silva

  2. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

    Article • Starch - Stärke, October 2017, Wiley

    Pamela Celeste Flores-Silva, Dr Juscelino Tovar

  3. Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten-free cookies

    Article • Starch - Stärke, October 2017, Wiley

    Pamela Celeste Flores-Silva, Sandra Garcia

  4. Starch Structure Influences Its Digestibility: A Review

    Article • Journal of Food Science, July 2017, Wiley

    Pamela Celeste Flores-Silva

  5. In vitro digestibility of ultrasound-treated corn starch

    Article • Starch - Stärke, June 2017, Wiley

    Pamela Celeste Flores-Silva