Chang Y.K.
6
Coauthors
3
Documentos
Volumen de publicaciones por año
| Año de publicación | Num. Publicaciones |
|---|---|
| 2014 | 1 |
| 2017 | 1 |
| 2020 | 1 |
Publicaciones por áreas de conocimiento
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 1 |
| Ciencia de los alimentos | 1 |
Publicaciones por áreas temáticas
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 3 |
| Alimentación y bebidas | 1 |
| Tecnología de las bebidas | 1 |
| Microorganismos, hongos y algas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 3 |
| Google Scholar | 0 |
| RRAAE | 0 |
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Gabriela Vernaza | 3 |
| Schmiele M. | 1 |
| Paucar-Menacho L.M. | 1 |
| da Silva L.H. | 1 |
Top Keywords
Publicaciones del autor
Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying
ArticleAbstract: Health concerns with the consumption of high-fat products and with respect to the intake of fibre arPalabras claves:Calorie reduction, Deep frying, Fat absorption, Fibre, pasta, Response Surface MethodologyAutores:Chang Y.K., Gabriela VernazaFuentes:scopusSurvival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
ArticleAbstract: The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, wPalabras claves:Frying, Green banana flour, resistant starchAutores:Chang Y.K., Gabriela VernazaFuentes:scopusSoybean: Bioactive compounds improved by germination, fermentation and enzymatic hydrolysis
Book PartAbstract: The growing of soybean as a crop began by the year 2800 BC, but in recent years has been gaining attPalabras claves:Autores:Chang Y.K., da Silva L.H., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M.Fuentes:scopus