Tópico: Agricultural Engineering and Mechanization
Tópico: Food Nutrient Composition and Product Development
Autor: Edgar Mayta-Pinto
Autor: Gilda Sapillado
Ejemplares similares: Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa
- Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying
- Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa
- Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization
- The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
- The Importance of Research in the Face of New Economic-Accounting Dynamics: A Review of Academic Content
- Microencapsulation of flax oil with zein using spray and freeze drying