-
PHYSICO-CHEMICAL CHARACTERIZATION OF THE FORAGE PALM PEEL FOR POTENTIAL APPLICATION IN THE FOOD INDUSTRY
Vol.1, 2023 -168675 -
SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS
Vol.1, 2023 -165878 -
ASSAY ON EXTRACTION AND COMPLEXATION OF ANTHOCYANINS FROM MOLASSES GRASS (Melinis minutiflora P. Beauv ) AND STUDY OF ITS STABILITY
Vol.1, 2023 -161905 -
BIOCHEMICAL CHARACTERIZATION OF AMYLASES IMMOBILIZED IN SODIUM ALGINATE
Vol.1, 2023 -168267 -
DEVELOPMENT OF CEREAL BARS USING SORBITOL SYRUP, PEANUT BUTTER AND Spirulina sp.
Vol.1, 2023 -168474
Publicaciones en otros proceedings
-
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
Optimice su evento académico
Con casi 200.000 artículos publicados, Galoá permite a los académicos compartir y descubrir investigaciones de vanguardia a través de nuestra plataforma de publicación académica optimizada y accesible.
Obtenga más información sobre nuestros productos:
