Mathematical Modelling of Muña Leaf Drying <i>(Minthostachys mollis)</i> for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy Autor Reynaldo J. Silva-Paz, Dante K. Mateo-Mendoza, Amparo Eccoña-Sota

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Evaluation of the physicochemical and sensory characteristics of gluten-free cookies Autor Reynaldo J. Silva-Paz, Roxana R. Silva-Lizárraga, Nicodemo C. Jamanca-Gonzales, Amparo Eccoña-Sota

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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone Autor Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Raúl Siche, Reynaldo J. Silva-Paz

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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn Autor Raquel Chilón-Llico, Lilia Siguas-Cruzado, Carmen R. Apaza-Humerez, Wilter C. Morales-García, Reynaldo J. Silva-Paz

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Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking Autor Karen P. Carhuancho-Colca, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz, Christian R. Encina-Zelada

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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures Autor Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz

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Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption Autor Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz

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Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru Autor Reynaldo J. Silva-Paz, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Nicodemo C. Jamanca-Gonzales

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Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests Autor Reynaldo J. Silva-Paz, Tito A. Prada-Linarez, Thalia A. Rivera-Ashqui, Carmen R. Apaza-Humerez, Amparo Eccoña-Sota, Hernán E. Verde-Lujan

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Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties Autor Reynaldo J. Silva-Paz, Celenia E. Ñope-Quito, Thalia A. Rivera-Ashqui, Nicodemo C. Jamanca-Gonzales, Amparo Eccoña-Sota, Natalia Riquelme, Carla Arancibia

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Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours Autor Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Jose N. Jimenez-Bustamante, Eduardo E. Herrera Huaman, Reynaldo J. Silva-Paz

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Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes Autor Olivia M. Luque-Vilca, Jover Y. Paredes-Erquinigo, Lenin Quille-Quille, Tania J. Choque-Rivera, Domingo J. Cabel-Moscoso, Thalía A. Rivera-Ashqui, Reynaldo J. Silva-Paz

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