Food processing

Organisational unit: Research Group

Latest research outputs

  1. Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

    Research output: Contribution to journalArticleScientificpeer-review

  2. Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology

    Research output: Contribution to journalArticleScientificpeer-review

ID: 108289540