Biography:
Hernández-Aguirre studied Biochemistry at the Instituto Tecnológico de Zacatepec and graduated as engineer in 2009. She then joined the research group of Dr Osorio-Díaz at the Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional in 2011 and received her phD degree in 2019 at the same institution. She currently works at the same institution and is Candidata in the Sistema Nacional de Investigadores del Consejo Nacional de Ciencia y Tecnología of Mexico.
Title : Effect of the addition of water on the physicochemical characteristics of a gluten-free bread based on non-conventional flour