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IMPROVEMENT OF THE TECHNOLOGICAL PROPERTIES OF OCA (Oxalis tuberosa Molina) EXTRUDATES THROUGH BLANCHING BEFORE EXTRUSION
Vol.2, 2025 -333894 -
NUTRITIONAL AND TECHNO-FUNCTIONAL EVALUATION OF SPROUTED CAÑIHUA FLOUR AS A POTENTIAL INGREDIENT FOR NUTRITIOUS PRODUCT DEVELOPMENT
Vol.2, 2025 -333515 -
CHALLENGES IN ALVEOLI FORMATION AND CRUST AND CRUMB COLORATION WHEN USING NOPAL AS A STRATEGY FOR GLUTEN-FREE AND GLUTEN-CONTAINING BREAD
Vol.2, 2025 -329595 -
IMPACT OF THE ADDITION OF GUMS ON THE PROPERTIES OF PETIT SUISSE CHEESE WITH INCORPORATION OF MICOPIGMENT
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MULTIVARIATE OPTIMIZATION OF A FOOD GEL BASED ON FORAGE PALM MUCILAGE: RHEOLOGICAL AND TEXTURE ANALYSIS
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ICBC 2024
BIOPROSPECTING OF BIOACTIVE COMPOUNDS AND EVALUATION OF ANTIOXIDANT CAPACITY IN TARWI SEEDS (Lupinus mutabilis Sweet), ANDENES VARIETY, THROUGH CONTROLLED GERMINATION
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ICBC 2024
ENHANCING NUTRITIONAL AND BIOACTIVE PROPERTIES OF BISCUITS THROUGH THE INCORPORATION OF UMBU AND BURITI PEEL FLOURS: A STUDY ON PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND DIETARY FIBER ENRICHMENT
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SLACAN 2023
DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING
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SLACAN 2023
MULTIVARIATE ANALYSIS FOR INDEPENDENT VARIABLE SCREENING IN THE DEVELOPMENT OF PROTEIN GEL AS A SUBSTITUTE FOR ANIMAL FAT
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SLACAN 2023
PHYSICO-CHEMICAL CHARACTERIZATION OF THE FORAGE PALM PEEL FOR POTENTIAL APPLICATION IN THE FOOD INDUSTRY
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