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Análisis del perfil de textura del queso mantecoso comercial
(LACCEI Inc., 2021-07)
El objetivo del presente trabajo fue determinar el Perfil de Textura del queso mantecoso comercial, para lo cual se eligieron cuatro marcas: CEFOP, El Andino, Huacariz y Chugur. El Análisis del Perfil de Textura de los ...
Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour
(LACCEI Inc., 2021-07)
Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it ...
Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods
(LACCEI Inc., 2021-07)
The present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) ...