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Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840
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UNALM

GLORIA JESUS PASCUAL CHAGMAN

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Papers 2
  • ELABORACIÓN DE BARRAS NUTRITIVAS CON SOYA (Glicine Max), QUINUA (Chenopodium quinoa), KIWICHA (Amaranthus caudatus), MANÍ (Arachis hypogaea) Y CHOCOLATE

    Formulation e processing of food (FP)
    GLORIA JESUS PASCUAL CHAGMAN 1 ; JOSE ANTONIO FLORES BAO 2 ; RONAL TALAVERA APAZA 2
    1 UNALM ;
    2 INDUSTRIAS ALIMENTARIAS / UNIVERSIDAD / UNALM
    Soya
    Kiwicha
    Quinua
    -
    70503
  • EXTRACCIÓN DEL ACEITE DE MORINGA (Moringa oleífera) CON PRENSA-EXPELLER PREVIO TRATAMIENTO ENZIMÁTICO Y DETERMINACIÓN DE SU VIDA EN ANAQUEL

    Formulation e processing of food (FP)
    GLORIA JESUS PASCUAL CHAGMAN 1 ; JOSE ANTONIO FLORES BAO 2 ; JHOEL FERNANDEZ SOBRADOS 2
    1 UNALM ;
    2 INDUSTRIAS ALIMENTARIAS / UNIVERSIDAD / UNALM
    Moringa oleífera
    Aceite
    enzimas
    -
    70505

Co-authors (3)

  • JOSE ANTONIO FLORES BAO

    2 publications

  • RONAL TALAVERA APAZA

    1 publication

  • JHOEL FERNANDEZ SOBRADOS

    1 publication

Publications in other proceedings

  • ICBC 2018

    DETERMINATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF BORGOÑA GRAPE OIL (Vitis vinífera L. var. Borgoña) OBTAINED WITH AND WITHOUT ENZYMATIC TREATMENT

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