SLACAN 2025

Sargassum filipendula SEAWEED FLOUR TO IMPROVE THE COMPOSITION AND DIGESTIBILITY OF GLUTEN-FREE BISCUITS

SLACAN 2023

ENHANCING THE EXTRUSION PROCESS RESPONSES AND PHYSICAL AND TECHNO-FUNCTIONAL PROPERTIES OF FAVA BEAN PRODUCTS THROUGH PREPROCESSING

SLACAN 2023

ENHANCING PROTEIN DIGESTIBILITY AND THE RELEASING OF RESISTANT BIOACTIVE PEPTIDES IN FAVA BEANS BY COMBINING PREPROCESSING TECHNIQUES AND EXTRUSION-COOKING

SLACAN 2023

PERUVIAN FAVA BEANS FOR HEALTH AND FOOD INNOVATION: PHYSICOCHEMICAL, MORPHOLOGICAL, NUTRITIONAL, AND TECHNO-FUNCTIONAL CHARACTERIZATION

CIPCA 2023

PRETREATMENT OF QUINOA PROTEIN BY HIGH-PRESSURE HOMOGENIZATION: EFFECT ON ENZYMATIC HYDROLYSIS AND ANTIHYPERTENSIVE PROPERTIES OF RELEASED PEPTIDES