Mostrando 2 resultados de: 2
Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels
ArticleAbstract: The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat mPalabras claves:elastic/viscous ratio, maize kernels, microwave toasting, temperature ramp, water-soluble indexAutores:Arnulfo Portilla, Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopusSTUDY OF THE OENOLOGICAL PROPERTIES OF NARANJILLA FOR GASTRONOMY USES, PACTO-PICHINCHA PROVINCE
ArticleAbstract: The present study sought to provide an economic alternative to the inhabitants of the Pacto parish,Palabras claves:Fruit wine, LULO, SOLANUM QUITOENSE LAM, TOURISMAutores:Arnulfo Portilla, Catalina Armendariz, Edison Molina, Jhony Méndez, Rodrigo ValdiviezoFuentes:scopus