Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads by Gisela Estefanía Ordoñez-Delgado, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache

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Relative humidity effect on encapsulation properties of coproducts obtained from wet milling of amaranth grain by Diego Fernando Roa Acosta, Jhon Edinson Nieto Calvache, Lina Marcela Agudelo Laverde

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Functional, rheological and sensory properties of a food from honey and aloe vera by Claudia Andrea Suarez-Ramos, Seidy Vanessa Vidal-Prado, Carlos Hernán Morales-Hormiga, Carlos Hernán Morales-Hormiga, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache, Jhon Edinson Nieto-Calvache

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Alternative drying method for chontaduro pulp (Bactris gasipaes) by pulsed microwaves: Physicochemical analysis and kinetic model by Yuberley Amaya-Vélez, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache, Lina Marcela Agudelo-Laverde

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Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia by Miguel García-Parra, María Paula Polo-Muñoz, Jhon Edinson Nieto Calvache, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta

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Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour by Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache

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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

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