Tópico: PDCAAS
- Aporte de aminoácidos esenciales en mezclas alimenticias de origen vegetal por métodos computacionales
- Calidad proteica y evaluación sensorial de hamburguesas a base de mezclas de quinua (chenopodim quinoa), tarwi (lupinus mutabilis) y maíz (zea mays) para adultos, Juliaca 2021
- Optimización de una mezcla para la elaboración de granola a base de hojuelas andinas, cumpliendo el requerimiento para adulto
Tópico: Aceite esencial
Autor: Coanqui Zapana, Thais Arleth
- Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto.
- Aceite de semillas cucurbitáceas y su efecto en la salud
- Optimización de una mezcla para la elaboración de granola a base de hojuelas andinas, cumpliendo el requerimiento para adulto
Autor: Silva Paz, Reynaldo Justino
- Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins
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- Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
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