Mostrando 3 resultados de: 3
Effect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
ArticleAbstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotationalPalabras claves:Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starchAutores:Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.Fuentes:scopusEffect of cooking and salt concentration in the pre-treatment of salted mashua (Tropaeolum tuberosum) Chips Obtained by Vacuum Frying
ArticleAbstract: The objective was to study the effect of cooking and salt concentration in the pre-fried cooking proPalabras claves:Andean tubers, Chips, Fat reduction, Salt addition, Surface responseAutores:Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Juan PillajoFuentes: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