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SLACAN 2023

ISBN: 978-65-89463-70-2
ISSN: 3086-2221
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SLACAN 2023
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Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)
Proceedings of the Latin American Symposium on Food Science and Nutrition (SLACAN)

ISSN: 3086-2221
ISBN: 978-65-89463-70-2
  • Spanish
  • English
  • Portuguese, Brazil
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Universidad Nacional de Moquegua

Karina Eduardo

Also published on: SLACAN 2025

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Papers 1
  • Temporal and hedonic sensory characterization of Peruvian pisco

    • VILLA, Erick Manuel Saldaña 1
    • NAPA-ALMEYDA, César Augusto 2
    • EDUARDO, Karina 2
    • DAMIANO, Beatriz 2
    • VALERIO, Vasquez-Rojas Wilson 2
    • CHOQUEHUANCA-PINEDA, Raquel Allison 2
    • MAYTA-HANCCO, Jhony 3
    • 1 Universidad Nacional de Moquegua / Facultad de Ingeniería Agroindustrial / Escuela de Ingeniería Agroindustrial
    • 2 Universidad Nacional de Moquegua
    • 3 Universidad Nacional de Moquegua (UNAM)
    Vol.1, 2023 -
    166046
    Sensory Sciences and Consumer Profile (CS)
    Pôster

Co-authors (6)

  • Erick Manuel Saldaña Villa

    5 publications

  • Beatriz Damiano

    2 publications

  • César Augusto Napa-Almeyda

    1 publication

  • Vasquez-Rojas Wilson Valerio

    1 publication

  • Raquel Allison Choquehuanca-Pineda

    1 publication

  • Jhony Mayta-Hancco

    1 publication

Publications in other proceedings

  • SLACAN 2025

    EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CAÑIHUA AND GRAPE POMACE ON THE ANTIOXIDANT AND SENSORY PROPERTIES OF FUNCTIONAL COOKIES

  • SLACAN 2025

    EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH GERMINATED QUINOA FLOUR AND FAT REDUCTION ON BIOACTIVE COMPOUNDS, PHYSICAL AND SENSORY PROPERTIES OF COOKIES

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