The present investigation aimed to determine the effect of cooking and cooling temperatures on rheological parameters in pasta with a mixture of wheat semolina and taro starch, by comparing four formulations of different ...

The objective of this research was the production of craft beer by partial replacement derived from organic bananas (Musa Sapientum L.) through the alcoholic fermentation process in order to take advantage of the unqualified ...

This research was carried out in order to evaluate the cocoa mucilage (Theobroma Cacao L) for the production of second generation ethanol through the alcoholic fermentation process, with which it is intended to take advantage ...

The present research work proposed to take advantages of nutritional properties offered by whey, a by-product from cheese making, for a beverage design using the previously mentioned as liquid matrix, including alongside ...

At present, the need to develop gluten-free products has increased due to the condition caused by this type of protein to coeliacs. Therefore, this group of people are looking for ready-to-eat products on the market without ...