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  1. 1
    Effects of thermo-mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour

    Effects of thermo-mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour by Ruby Aracely Narváez Cadena, Diego Fernando Roa Acosta, Jesús Eduardo Bravo Gómez

    Published 2025-05-01
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  2. 2
    Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 3; peer review: 1 approved, 2 approved with reservations, 2 not approved]

    Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein food... by Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta

    Published 2024-11-01
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  3. 3
    Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 4; peer review: 1 approved, 2 approved with reservations, 2 not approved]

    Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein food... by Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta

    Published 2025-03-01
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