Hasil Pencarian - Luz Quispe-Sanchez

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  1. 1
    Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru

    Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru oleh Denny Cortez, Luz Quispe-Sanchez, Marilu Mestanza, Manuel Oliva-Cruz, Ives Yoplac, Cesar Torres, Segundo G. Chavez

    Diterbitkan 2023-01-01
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  2. 2
    Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

    Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours oleh Luz Quispe-Sanchez, Marilu Mestanza, Malluri Goñas, Elizabeth Renee Ambler Gill, Elizabeth Renee Ambler Gill, Manuel Oliva-Cruz, Segundo G. Chavez

    Diterbitkan 2022-09-01
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  3. 3
    Oxidative stability and physicochemical changes of dark chocolates with essential oils addition

    Oxidative stability and physicochemical changes of dark chocolates with essential oils addition oleh Luz Quispe-Sanchez, Marilu Mestanza, Manuel Oliva-Cruz, Nelson Rimarachín, Aline C. Caetano, Tony Chuquizuta, Malluri Goñas, Elizabeth Renee Ambler Gill, Segundo G. Chavez

    Diterbitkan 2023-07-01
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