Vol. 8 No. 1 (2010): January–June

Artículos

• Assessment of the green hydroponic forage of corn (GHF) on the quality of the body of the Nueva Zelanda rabbit breed

  Javier Sánchez , Daniel Hernández , Duran Duran

  5-15

  • pdf (Spanish)

• Infl uence of three types of commercial bakery margarineson the organoleptic characteristics of a croissant

  Mónica Sánchez , Mariela Hernández

  16-23

  • pdf (Spanish)

• Evaluation of the changes by the time of application ofthe papain in the textural properties of beef

  Yanine Trujillo , Hugo Argote

  24-32

  • pdf (Spanish)

• Effect of the replacement of fat for oil with omega 3 and 6 in breadmaking and the physical and sensory propertiesof sweet bread

  Brainer Roa Camargo, Mariela Hernández

  33-42

  • pdf (Spanish)

• Sensory properties of the cornbread made in the townof Pamplona

  Jainer Rodriguez, Javier Suarez

  43-50

  • pdf (Spanish)

• Sensory evaluation of egg-enriched spaghetti

  Rosa Medina , Luz Alba Caballero , Mariela Hernández

  51-57

  • pdf (Spanish)

• Evaluation of the ripening process of the Lulo (Solanum quitoense Lam) Castilla variety

  Yanine Trujillo , Jeimy Suarez

  58-66

  • pdf (Spanish)

• Infl uence of yuca starch and corn starch in the sensory characteristics of the bread made with millet (Panicummiliaceum) and wheat fl our (Triticumvulgare)

  Jeimy Suarez , Mariela Hernández O.

  67-74

  • pdf (Spanish)

• Physical and chemical characteristics of the tomatoof pear variety

  Ana García, Ana Contreras, M Rodríiguez, Yanine Trujillo

  75-82

  • pdf (Spanish)