“ELABORACIÓN DE PAN DE MOLDE CON SUSTITUCIÓN PARCIAL DE HARINA DE MAÍZ MORADO (ZEA MAYS) Y HARINA DE SOYA (GLYCINE MAX)”
Ciência e Tecnologia de Alimentos (CT)
vol. 1, 2013 -
12683
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OPTIMIZATION OF THE TIME AND TEMPERATURE OF SCALDING IN THE MANUFACTURE OF HASS AVOCADO PULP USING LOW CALIBER DISCARD FRUITS
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slaca-2017
COMPARATIVE STUDY OF THE PHYSICOCHEMICAL CHARACTERISTICS OF CORN OIL (Zea Mays L.) AND SUNFLOWER OIL (Helianthus Annuus L.)
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slaca-2015
EFFECT OF GERMINATION TIME AND TEMPERATURE ON BIOACTIVE COMPOUNDS OF PURPLE CORN (Zea mays L.)
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slaca-2015
OPTIMIZING GERMINATION CONDITIONS TO ENHANCE THE ACCUMULATION OF BIOACTIVE COMPOUNDS AND THE ANTIOXIDANT ACTIVITY OF KIWICHA (Amaranthus caudatus)
