DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

by Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Published 2012-04-01

INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE ARO...

by MÓNICA M. OSPINA, JOSÉ U. SEPULVEDA, DIEGO A RESTREPO, KENNETH R. CABRERA, HÉCTOR SUÁREZ
Published 2012-06-01

EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXI...

by Yeni L ISAZA M, Diego A RESTREPO M, Jairo H LÓPEZ V, Oscar A OCHOA G, Kenneth R CABRERA T
Published 2011-09-01