Search Results - "Duenas, W."

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures by Jamanca-Gonzales, Nicodemo C, Ocrospoma-Dueñas, Robert W, Eguilas-Caushi, Yolanda M, Padilla-Fabian, Rossy A, Silva-Paz, Reynaldo J

“…Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality…”
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Relevance of endoscopic ultrasound in the management of esophagus cancer therapy by Assef, M., Rossini, L., Araki, O., Nakao, F., Silva, J., Duenas, W., Gagliardi, D., Fabricio, V.

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Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours by Jamanca-Gonzales, Nicodemo C, Ocrospoma-Dueñas, Robert W, Quintana-Salazar, Norma B, Jimenez-Bustamante, Jose N, Huaman, Eduardo E Herrera, Silva-Paz, Reynaldo J

“…Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a…”
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Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption by Jamanca-Gonzales, Nicodemo C., Ocrospoma-Dueñas, Robert W., Eguilas-Caushi, Yolanda M., Padilla-Fabian, Rossy A., Silva-Paz, Reynaldo J.

“…This research focused on analyzing the biometric, colorimetric and morphological characteristics of thirty seeds, covering legumes, cereals and oilseeds…”
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Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru by Silva-Paz, Reynaldo J, Ocrospoma-Dueñas, Robert W, Eguilas-Caushi, Yolanda M, Padilla-Fabian, Rossy A, Jamanca-Gonzales, Nicodemo C

“…In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study…”
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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone by Jamanca-Gonzales, Nicodemo C., Ocrospoma-Dueñas, Robert W., Quintana-Salazar, Norma B., Siche, Raúl, Silva-Paz, Reynaldo J.

“…In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to…”
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Herramientas informáticas libres para los desórdenes de la comunicación humana by Rodríguez-Dueñas WR, William Ricardo

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Configuración de un colectivo de profesores investigadores desde la escuela. Desafíos para el abordaje de cuestiones sociocientíficas by Rozo Dueñas Over W., Leonardo Fabio Martínez Pérez, Elizabeth Casallas Rodríguez

“…En este artículo se presenta una investigación acción colectiva que busca caracterizar teórica y metodológicamente la configuración de un colectivo de…”
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