Showing 1 - 6 results of 6 for search 'Jesús Eduardo Bravo', query time: 0.03s
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Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review [version 2; peer review: 2 approved, 1 approved with reservations] by Jesús Eduardo Bravo, Diego Fernando Roa, María Paula Polo, José Luis Hoyos, Remigio Yamid Pismag
Published 2024-01-01
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Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez
Published 2022-10-01
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Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour by Vicente Ortiz-Gómez, Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez
Published 2022-05-01
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Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars by Miguel Ángel Garcia-Parra, Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo
Published 2022-05-01
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