Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

por Córdoba-Cerón, Deiny Maryeli, Bravo-Gómez, Jesús Eduardo, Agudelo-Laverde, Lina Marcela, Roa-Acosta, Diego Fernando, Nieto-Calvache, Jhon Edinson
Publicado 2023

Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin

por Garcia Londoño, Victor Alonso, Marín González, Natalia, Roa-Acosta, Diego Fernando, Agudelo Laverde, Lina Marcela, Botero, Laura, Lellesch, Liliana Maria
Publicado 2023