Unggahan by Eliana Contreras

RESUMENES WJICA 2021 (1) (1) (1) (1)

Capitulo libro- Romero Orejon 2022

P0046024

Bendez u 22435

jfnr-Evanuarini

Flavour Characterization of Sumach (Rhus Coriaria L.) by Means of GC/MS and Sensory Flavour Profile Analysis Techniques

Organoleptic acceptability and nutritional evaluation of innovative Moringa oleifera leaves-based herbal teas incorporated various aromatic herbs

Conversion of leftover ice cream into bakery product for food sustainability

Development and acceptability of value-added products from green mussel (Perna viridis) in Samar, Philippines

Antioxidant activities and polyphenol compounds of kenaf leaves tea infusion after in-vitro gastrointestinal digestion and consumer perception survey

paucar-menacho2017

Comparison of home fortification with two iron formulations among Kenyan children

Incorporation of bovine dry blood plasma into biscuit flour for the

Ferritin, a Novel Vehicle for Iron Supplementation and Food Nutritional Factors Encapsulation

Evaluation of the bioaccessible fractions of Fe, Zn, Cu and Mn in baby foods

rotta2019.pdf

Qinghua_and_Chaojin.pdf

Cómo_alimentar_al_mundo_en_2050.pdf

Rojas_wo.pdf

INFORME N° 6

Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes

w4132s.pdf

biociencias4-4-2.pdf

4 Aceite Esencial de Tomillo en Hamburguesas

Aprovechamiento_residuos_agroindustriales_producción_alimentos_funcionales.pdf

05_Parte_01_Cap03.pdf

06_Parte02_Cap04.pdf

04_Parte_01_Cap02

solv_ext_ch5.pdf

solv_ext_ch4.pdf

solv_ext_ch8.pdf

Nacameh v6n2 033 DelaVega-Michel

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

09_Parte03_Cap07

Aplicación de extracto de cáscara de banana con potencial antioxidante en la formulación de bizcochos

Aplicación de extracto de cáscara de banana con potencial antioxidante en la formulación de bizcochos

Sanky Corryocactus brevistylus

SANKY