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Search Results - Vásquez, Jessy
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A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses
by
Saavedra, Alicia R.L.
,
Rios-Mera, Juan D.
,
Imán, Alexander
,
Vásquez, Jessy
,
Saldaña, Erick
,
Siche, Raúl
,
Tello, Fernando
Published in
Food science & technology
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Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties
by
Rengifo, Estefany
,
Rios-Mera, Juan D
,
Huamaní, Patricia
,
Vela-Paredes, Rafael
,
Vásquez, Jessy
,
Saldaña, Erick
,
Siche, Raúl
,
Tello, Fernando
Published in
Foods
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Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits
by
Llatas, Alex Y.
,
Guzmán, Heiner
,
Tello, Fernando
,
Ruiz, Roger
,
Vásquez, Jessy
,
Chiroque, Grisel
,
Mayta-Hancco, Jhony
,
Cruzado-Bravo, Melina L. M.
,
Arteaga, Hubert
,
Saldaña, Erick
,
Rios-Mera, Juan D.
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Foods
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A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction
by
Iman, Alexander
,
Rios-Mera, Juan D
,
Rengifo, Estefany
,
Palomino, Flavia
,
Vela-Paredes, Rafael
,
Vásquez, Jessy
,
García de Sotero, Dora Enith
,
Saldaña, Erick
,
Siche, Raúl
,
Tello, Fernando
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Foods
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Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation
by
Silvano, Estefany Deyhanyra Rengifo
,
Paredes, Rafael Segundo Vela
,
Arévalo, Alenguer Gerónimo Alva
,
Chumbe, Jessy Patricia Vásquez
,
Paredes, Roger Ruíz
,
Saavedra, Thony Arce
,
Célis, Fernando Tello
Published in
Revista brasileira de tecnologia de alimentos
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Lipid Peroxidation
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