Vol. 8 No. 1 (2010)

Published: 2010-06-29

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 (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1510
Infl uence of three types of commercial bakery margarineson the organoleptic characteristics of a croissant

Mónica Sánchez , Mariela Hernández

16-23
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1511
Evaluation of the changes by the time of application ofthe papain in the textural properties of beef

Yanine Trujillo , Hugo Argote

24-32
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1512
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 (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1513
Sensory properties of the cornbread made in the townof Pamplona

Jainer Rodriguez, Javier Suarez

43-50
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1514
Sensory evaluation of egg-enriched spaghetti

Rosa Medina , Luz Alba Caballero , Mariela Hernández

51-57
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1515
Evaluation of the ripening process of the Lulo (Solanum quitoense Lam) Castilla variety

Yanine Trujillo , Jeimy Suarez

58-66
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1516
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 (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1517
Physical and chemical characteristics of the tomatoof pear variety

Ana García, Ana Contreras, M Rodríiguez, Yanine Trujillo

75-82
- pdf (Español (España))
DOI: https://doi.org/10.24054/limentech.v8i1.1518