Also published on: SLACAN 2025
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SLACAN 2025
NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT
SLACAN 2025
IMPROVEMENT OF THE TECHNOLOGICAL PROPERTIES OF OCA (Oxalis tuberosa Molina) EXTRUDATES THROUGH BLANCHING BEFORE EXTRUSION
SLACAN 2025
OPTIMIZATION OF THE EXTRACTING SOLUTION AND EXTRACTION CYCLES FOR TOTAL POLYPHENOL EXTRACTION FROM KAÑIWA USING A SIMPLEX LATTICE MIXTURE DESIGN
SLACAN 2025
MULTIVARIATE OPTIMIZATION OF A FOOD GEL BASED ON FORAGE PALM MUCILAGE: RHEOLOGICAL AND TEXTURE ANALYSIS
SLACAN 2025
GERMINATION AS A GREEN TECHNOLOGY TO IMPROVE THE NUTRITIONAL QUALITY OF BIOFORTIFIED YELLOW MAIZE (ZEA MAYS L.) BRS 4104
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