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
    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
    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
    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
    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
    DOI: https://doi.org/10.24054/limentech.v8i1.1514

  • Sensory evaluation of egg-enriched spaghetti

    Rosa Medina , Luz Alba Caballero , Mariela Hernández
    51-57
    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
    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
    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
    DOI: https://doi.org/10.24054/limentech.v8i1.1518