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Article(4)
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Food Science and Technology (Brazil)(2)
Informacion Tecnologica(1)
Journal of Food Processing and Preservation(1)
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Tecnología alimentaria(3)
Alimentación y bebidas(2)
Cultivos de huerta (horticultura)(1)
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Tecnología de las bebidas(1)
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Ciencia agraria(2)
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ODS 12: Producción y consumo responsables(4)
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scopus(4)
A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design
ArticleAbstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a prPalabras claves:Agro-Industrial waste, Bread production, design of experiments, SustainabilityAutores:Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela VernazaFuentes:scopusGluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design
ArticleAbstract: Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tPalabras claves:celiac disease, Gluten-free pasta, LUPINUS MUTABILIS, Mixture-process designAutores:Christian Yépez, Danny Navarrete, David Albuja-Vaca, Gabriela VernazaFuentes:scopusStudy of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
ArticleAbstract: Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeastPalabras claves:Autores:Bonilla S., Calderón A., Danny Navarrete, Gabriela Vernaza, Schmiele M.Fuentes:scopusPartial substitution of wheat flour by lupine flour (Lupinus mutabilis sweet) in the elaboration of long pasta
ArticleAbstract: The partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaborationPalabras claves:Central composed design, Desirability function, LUPINUS MUTABILIS SWEET, pasta, Surface responseAutores:Danny Navarrete, Gabriela Vernaza, Mateo PonceFuentes:scopus