Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation
Luis Zuniga Moreno, Fernando Damian, Edgar Landines, Ahmed El-Salous
Published in Brazilian Journal of Food Technology (2023)
Published in Brazilian Journal of Food Technology (2023)
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Journal Article
Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae
El-Salous, Ahmed, Moreno, Luis Zuniga, Melendez, Jesús R., Castro, Evelyn, Espinoza, Winston, Castillo, Daniel Mancero, Rodríguez, Pablo Nuñez, Arcos, Freddy
Published in Current research in nutrition and food science (01.04.2024)
Published in Current research in nutrition and food science (01.04.2024)
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Journal Article