SLACAN 2025

IMPRESSÃO 3D DE ALIMENTOS COMO FERRAMENTA PARA AGREGAÇÃO DE VALOR AOS CARÁS BRANCO E ROXO

SLACAN 2025

NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT

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

SLACAN 2025

Physicochemical and technological characteristics of Copioba and common cassava flour (Manihot esculenta Crantz): a case study

SLACAN 2025

IMPROVEMENT OF THE TECHNOLOGICAL PROPERTIES OF OCA (Oxalis tuberosa Molina) EXTRUDATES THROUGH BLANCHING BEFORE EXTRUSION