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    <description>Mostrando 1 - 13 Resultados de 13</description>
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      <title>Propiedades ﬁsicoquimicas de hot-dog de carne de llama con inclusión de albúmina, goma de tara y proteína de soya - CIIA 2017</title>
      <pubDate>Sun, 01 Jan 2017 06:17:10 -0500</pubDate>
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      <author>Apaza Humerez, Carmen Rosa</author>
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      <dc:date>2017</dc:date>
      <dc:creator>Apaza Humerez, Carmen Rosa</dc:creator>
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      <title>Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking</title>
      <pubDate>Mon, 01 Jan 2024 06:17:10 -0500</pubDate>
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      <author>Carhuancho-Colca, Karen P.</author>
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      <dc:date>2024</dc:date>
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      <title>Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone</title>
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      <author>Jamanca Gonzales, Nicodemo Crescencio</author>
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      <dc:date>2022</dc:date>
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      <title>Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)</title>
      <pubDate>Mon, 01 Jan 2024 06:17:10 -0500</pubDate>
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      <author>Itusaca-Maldonado, Yisenia Mirian</author>
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      <title>Evaluar los efectos que causan los agroquímicos en la composición física, química y biológica de distintos tipos de suelos para mejorar la practica agrícola en Carapongo-Lurigancho-Chosica</title>
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      <author>Kattia Susan Aguirre Ancieta</author>
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      <dc:date>2017</dc:date>
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      <title>Parámetros Físico Químicos del Suelo de ocho localidades de Puno</title>
      <pubDate>Mon, 01 Jan 2018 06:17:10 -0500</pubDate>
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      <author>Nancy Curasi Rafael</author>
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      <dc:date>2018</dc:date>
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      <title>INFLUENCIA DE LAS PROPIEDADES FISICAS Y FISICOQUÍMICAS DE ARVEJAS (PISUM SATIVUM L) EN LOS PARAMETROS DE CONSERVACION POR CONGELACIÓN</title>
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      <author>Janeth Salas Yañac</author>
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      <dc:date>2018</dc:date>
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      <title>Evaluación fisicoquímica y sensorial de galletas enriquecidas con harina de castaña (Bertholletia excelsa)</title>
      <pubDate>Wed, 01 Jan 2020 06:17:10 -0500</pubDate>
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      <author>Angel Chávez</author>
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      <dc:date>2020</dc:date>
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      <title>Sensory perception of a meat analog (tofu) using rapid descriptive methods</title>
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      <author>Olivia Diana Morales Bustos</author>
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      <dc:date>2021</dc:date>
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      <title>Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya</title>
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      <author>Nicodemo C. Jamanca-Gonzales</author>
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      <dc:date>2025</dc:date>
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      <title>Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.</title>
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      <title>Physicochemical, Sensory, and Nutritional Quality Comparison of Natural-Flavored Drinkable Yogurts in Peruvian Highland Markets</title>
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      <author>Carmen Rosa Apaza-Humerez</author>
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      <title>Factors Determining Surface Skid Resistance in Hydraulic Concrete Pavements: A Literature Review</title>
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      <author>Kenji Quispe Medina</author>
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