Publications in other proceedings
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SLACAN 2025
IMPRESSÃO 3D DE ALIMENTOS COMO FERRAMENTA PARA AGREGAÇÃO DE VALOR AOS CARÁS BRANCO E ROXO
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SLACAN 2025
NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT
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SLACAN 2025
EVALUATION OF THE APPLICATION OF GERMINATED TARWI FLOUR IN THE PRODUCTION OF EXTRUDED SNACKS: PARTIAL REPLACEMENT OF GIANT WHITE CORN AND ITS EFFECT ON TECHNOLOGICAL PROPERTIES
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SLACAN 2025
Physicochemical and technological characteristics of Copioba and common cassava flour (Manihot esculenta Crantz): a case study
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SLACAN 2025
IMPROVEMENT OF THE TECHNOLOGICAL PROPERTIES OF OCA (Oxalis tuberosa Molina) EXTRUDATES THROUGH BLANCHING BEFORE EXTRUSION
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