:: Library Catalog

Cover Image

Saved in:

Bibliographic Details
Main Author:	Vilma Quitral
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2025
Subjects:	Agrociencias Waste Bakery Sensory Specific volume
Online Access:	https://www.redalyc.org/articulo.oa?id=179982807007 https://www.redalyc.org/journal/1799/179982807007/ https://www.redalyc.org/journal/1799/179982807007/html/ https://www.redalyc.org/journal/1799/179982807007/179982807007.epub https://www.redalyc.org/journal/1799/179982807007/movil
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas
by: Stalin Santacruz
Published: (2020)

Evaluación de los prerrequisitos del APPCC y análisis de los puntos críticos de cont rol para el aseguramiento de la inocuidad en la producción de pan artesanal e industrial .
by: Rossio Castañeda
Published: (2016)

Datos del material tipo de Culicoides (Drymodesmyia) bakeri Vargas (Diptera : Ceratopogonidae)
by: Huerta, Herón
Published: (2007)

Development of cassava cake enriched with its own bran and Spirulina platensis
by: Meire Franci Polonio Navacchi
Published: (2012)

Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
by: Nathalia da Silva Rodrigues MENDES
Published: (2013)

Plastic Waste as an Alternate Fuel
by: Manoj Suthar, et al.
Published: (2020)

Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder
by: MISAEL CORTÉS-RODRÍGUEZ
Published: (2020)

Effect of drying parameters on the physicochemical, microbiological, and sensory properties of lemon balm (Melissa officinalis L.)
by: Lenin Trujillo-Echeverria
Published: (2024)

Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing
by: Taleysnik, M. A., et al.
Published: (2018)

EFECTO DE PASTEURIZACIÓN SOBRE CARACTERÍSTICAS SENSORIALES Y CONTENIDO DE VITAMINA C EN JUGOS DE FRUTAS
by: YESENIA VILLAREAL D.
Published: (2013)

Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso
by: Jenifer Criollo
Published: (2010)

CULTIVO INICIADOR PARA LA PRODUCCIÓN DEL SUERO COSTEÑO
by: DIOFANOR ACEVEDO
Published: (2012)

Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose-galactose syrup from sweet whey
by: Sandra Vargas-Díaz
Published: (2019)

ESTUDIO DE LA FORMULACIÓN DE LA HARINA DE PAPA DE LA VARIEDAD PARDA PASTUSA (Solanum tuberosum) COMO SUSTITUTO PARCIAL DE LA HARINA DE TRIGO EN PANADERÍA
by: Andres Felipe Cerón
Published: (2011)

Study on creation of an indocalamus leaf flavor
by: Guangyong Zhu
Published: (2015)

Caracterización físico-química y sensorial de la tilapia roja Oreochromis spp.
by: Tamarit, Yanara, et al.
Published: (2013)

Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods
by: Jungmin Oh, et al.
Published: (2024)

BIOMASS SUPPLY CHAIN ANALYSIS WITH DENSIFIED WASTE
by: Elisangela Fernandes da Silva Campana Possidônio
Published: (2016)

Sensory analysis of hydrolysed meat preparations
by: Maria Elisabeth Machado Pintintinto e SILVA
Published: (2010)

Analysis of sensory and cognitive performance of generational consumers using artisan tortillas
by: Adán Cabal‐Prieto, et al.
Published: (2024)

Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)
by: Perfecto Chagua-Rodríguez
Published: (2023)

The use of model samples in the process of selection of sensory panel to assess cosmetic products
by: Pawel Turek, et al.
Published: (2024)

Optimizing Composting And Soil Fertility: A Sustainable Waste Management Strategy
by: Ananya K Jinesh, et al.
Published: (2025)

IOC Regional Workshop on Marine Debris and Waste Management in the Gulf of Guinea
Published: (1994)

Joint IOC/UNIDO Workshop on Marine Debris/Waste Management for the Gulf Of Guinea
Published: ()

Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods
by: Barry Wong, et al.
Published: (2024)

Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)
by: Emmanuel de Jesús Ramírez‐Rivera, et al.
Published: (2024)

Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study
by: Jack H. Donne, et al.
Published: (2024)

Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity
by: Daniel Schoonbrood, et al.
Published: (2024)

Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses
by: Yongwoo Jo, et al.
Published: (2024)

Individuals who have been infected with SARS‐CoV‐2 remain with lowered taste and smell sensory‐processing sensitivity: A case study
by: Betsy Gois Santos, et al.
Published: (2024)

Enhancing the Applicability of Rapid Sensory Evaluation at the Consumer Level: An Improved Pivot‐ IPM Approach Incorporating Pivot‐ CATA
by: Rong Qi, et al.
Published: (2026)

Microbial Warriors: Unlocking the Power of Fungi in Waste Decomposition
by: Dr. Jyoti, Kesaria
Published: (2025)

Producción de moina sp alimentada con chlorella spp. cultivada con riles orgánicos de la industria pesquera cubana.
by: Romero, Teresita de J., et al.
Published: (2010)

Soil properties and cowpea yield after six years of consecutive amendment of composted tannery sludge
by: Ademir Sergio Ferreira de Araújo
Published: (2016)

EVALUATION OF SUBSTRATES AND AMF SPORULATION IN THE PRODUCTION OF SEEDLINGS OF NATIVE FOREST SPECIES
by: Luciana de Moura Gonzaga
Published: (2016)

INFLUENCE OF Eucalyptus WOOD ADDITION TO URBAN WOOD WASTE DURING COMBUSTION
by: Ananias Francisco Dias Júnior
Published: (2017)

Screening of probiotic strains for development of ready- to -serve probioticated mango beverage
by: K. Ranjitha
Published: (2018)

Effect of Lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese
by: Stalin Santacruz
Published: (2021)

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
by: Jéssica Aparecida Ribeiro
Published: (2021)