- Document2021SIMCAVLaryssaDegradaodaCS-RESUMOEXPANDIDOuploaded byRONEL JOEL BAZAN COLQUE
- Documents11130-022-01024-8uploaded byRONEL JOEL BAZAN COLQUE
- DocumentExtrusionCookingusingFruitsPeelsWholeCerealsandGrainsuploaded byRONEL JOEL BAZAN COLQUE
- DocumentAula13BioqI_Carboidratosuploaded byRONEL JOEL BAZAN COLQUE
- DocumentAutocad-apostilauploaded byRONEL JOEL BAZAN COLQUE
- Documentrobin2015uploaded byRONEL JOEL BAZAN COLQUE
- Documentathar2006uploaded byRONEL JOEL BAZAN COLQUE
- Documentdownload (12)uploaded byRONEL JOEL BAZAN COLQUE
- DocumentPEREIRA.ET.AL.2020.QUALITY.OF.FAT-REDUCED.FRANKFURTE.FORMULATED.WITH.UNRIPE.BANANA.BY-PRODUCTSuploaded byRONEL JOEL BAZAN COLQUE
- DocumentOptimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded bananauploaded byRONEL JOEL BAZAN COLQUE
- DocumentMathematical Modeling of the Foam-mat Drying Curves of Guava Pulpuploaded byRONEL JOEL BAZAN COLQUE
- DocumentDevelopment of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodologyuploaded byRONEL JOEL BAZAN COLQUE
- DocumentMathematical modeling of whey foam mat dryinguploaded byRONEL JOEL BAZAN COLQUE
- DocumentEffect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flouruploaded byRONEL JOEL BAZAN COLQUE
- DocumentGIRI.AND.SAJEEV.2020.PHYSICO-MECHANICAL.AND.NUTRITIONAL.EVALUATION.OF.TARO.FLOUR-BASED.GLUTEN-FREE.COOKIESuploaded byRONEL JOEL BAZAN COLQUE