-
IMPROVEMENT OF THE TECHNOLOGICAL PROPERTIES OF OCA (Oxalis tuberosa Molina) EXTRUDATES THROUGH BLANCHING BEFORE EXTRUSION
Vol.2, 2025 -333894 -
Physicochemical and technological characteristics of Copioba and common cassava flour (Manihot esculenta Crantz): a case study
Vol.2, 2025 -333870 -
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
Vol.2, 2025 -333661 -
NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT
Vol.2, 2025 -333515 -
3D FOOD PRINTING AS A TOOL FOR ADDING VALUE TO THE WHITE AND PURPLE YAMS.
Vol.2, 2025 -333465
Publications in other proceedings
-
SLACAN 2023
TEOR DE FENÓLICOS TOTAIS E POTENCIAL ANTIOXIDANTE EM FARINHAS CRUAS DE FAVAS PERUANAS DOS CULTIVARES VERDE, QUELCAO E PERUANITA
-
SLACAN 2023
ENHANCING THE EXTRUSION PROCESS RESPONSES AND PHYSICAL AND TECHNO-FUNCTIONAL PROPERTIES OF FAVA BEAN PRODUCTS THROUGH PREPROCESSING
-
SLACAN 2023
FROM FIELD TO TABLE: DEVELOPMENT OF SLICED BREADS FROM WHOLE EXTRUDED PERUVIAN FAVA BEAN FLOURS
-
SLACAN 2023
EXTRUDED GLUTEN-FREE SNACKS WITH BAMBOO SHOOT FLOUR
-
SLACAN 2023
POTATO EXTRUDATES (Solanum Tuberosum L. cv. Orchestra): TECHNOLOGICAL PROPERTIES
Streamline your Scholarly Event
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
