Showing 1 - 5 results of 5 for search 'Kenneth R CABRERA T', query time: 0.02s Refine Results
  1. 1
    DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD

    DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD by Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.

    Published 2012-04-01
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  2. 2
    DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

    DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL by Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.

    Published 2012-04-01
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  3. 3
    INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE AROMATIZADO COM CACAU INFLUENCE OF GUM XANTHAN AND GUAR ON THE RHEOLOGICAL PROPERTIES OF COCOA- FLAVORED MILK BEVERAGE

    INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE ARO... by MÓNICA M. OSPINA, JOSÉ U. SEPULVEDA, DIEGO A RESTREPO, KENNETH R. CABRERA, HÉCTOR SUÁREZ

    Published 2012-06-01
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  4. 4
    EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

    EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE by Yeni L. ISAZA M., Diego A. RESTREPO M., Jairo H. LÓPEZ V., Oscar A. OCHOA G., Kenneth R. CABRERA T.

    Published 2011-11-01
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  5. 5
    EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXIDANTE DURANTE ALMACENAMIENTO REFRIGERADO DE SISTEMAS MODELO DE SALCHICHAS TIPO FRANKFURT ADICIONADAS CON EXTRACTO DE CEREZA (Prunus avium L.)

    EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXI... by Yeni L ISAZA M, Diego A RESTREPO M, Jairo H LÓPEZ V, Oscar A OCHOA G, Kenneth R CABRERA T

    Published 2011-09-01
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