SLACA 2021
EVALUACIÓN FISICOQUÍMICA DE PROTEÍNAS DE GARBANZO (Cicer arietinum L.) CON POTENCIAL TECNOLÓGICO PARA SU USO ALIMENTARIO EN REEMPLAZO DE PROTEÍNA ANIMAL
SLACA 2019
EFECTO DE PARAMETROS FISICOQUIMICOS EN EL PODER ENERGÉTICO DE RESIDUOS VEGETALES
SLACA 2019
EFECTO DEL ESTADIO DE MADUREZ DE CÁSCARAS VERDES DE LA NUEZ (Juglans regia L.) SOBRE LA ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DE EXTRACTOS HIDROETANÓLICOS
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