Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
IOP Conference Series: Earth and Environmental Science(1)
Italian Journal of Food Science(1)
Journal of Engineering and Applied Sciences(1)
Área temáticas
Tecnología alimentaria(3)
Área de conocimiento
Ciencia de los alimentos(1)
Origen
scopus(3)
Development of newly enriched bread with quinoa flour and whey
Conference ObjectAbstract: Ecuador, Bolivia, and Peru are countries with the highest amount of quinoa production in the world dPalabras claves:Autores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, F. C. Álvarez, Gallegos L.M., Lander Vinicio Pérez, Liliana Acurio, M. Naranjo, Mirari Y. Arancibia, P. I. Amancha, Valencia M.P.Fuentes:scopusEffect of starter cultures and stuffing time in the quality of "Chorizo Ambateno"
ArticleAbstract: Chorizo Ambateno is a fresh raw product which is made in the central region of Ecuador. It is made fPalabras claves:Fermentation, Matured sausage, Microorganisms, performance, SAMPLE, Skter cultureAutores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, F. C. Álvarez, Galarza C., Gallegos L.M., Lander Vinicio Pérez, Liliana Acurio, Mirari Y. Arancibia, P. I. Amancha, Sarabia D., Valencia M.P.Fuentes:scopusPhysicochemical, microbiological and sensory evaluation of rabbit meatballs marinated in tamarillo juice (Solanum Betaceum)
ArticleAbstract: Rabbit meat and tamarillo juice were used to prepare a new type of meatball, considering the effectPalabras claves:Marinade time, Marinate solution, Meatball, Rabbit meat, Tamarillo juiceAutores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, Manay P., P. I. Amancha, Robalino D.R., Roman Nicolay Rodríguez-MaeckerFuentes:scopus