Vol. 23 No. 2 (2025): July - December

Artículos

• Ann-Based Modeling And Prediction Of Acetic Acid Yield In Gluconobacter Oxydans Fermentation Using Dairy Wastewater

  Rafael González Cuello, Rodrigo Ortega Toro, Arnulfo Taron Dunoyer

  5-18

  • PDF (Spanish)

• Food Innovation With Caribbean Roots: Cookies Made From Acetylated Espino Yam Flour

  Clemente Granados Conde , Glicerio León Méndez , Víctor Gelvez Ordóñez

  19-39

  • PDF (Spanish)

• Potential of ahuyama (Cucurbita maxima) as a vitamin C enrichment agent in fermented dairy products

  Jhan Carlos Guzmán Quintero, Obeimar Pabón Parada, Yina Paola Ortega Santiago

  40-57

  • PDF (Spanish)

• Sensitivity And Resistance Levels Of Phytophthora Sp. Isolated From Strawberry To Systemic Fungicides

  Laura Melissa Cantillo, Leónides Castellanos, Carmen Omaira Roso

  58-81

  • PDF (Spanish)