Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Priscila Guerra"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1759 (2021)
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole whea
Externí odkaz:
https://doaj.org/article/4ed92e936f2d48b3a72bf0b17c4a86f5
Publikováno v:
Foods, Vol 10, Iss 2, p 282 (2021)
One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained
Externí odkaz:
https://doaj.org/article/2e89a850c1924f35856cfabbafb5e9a1
Autor:
Carmen Priscila Guerra-Maldonado, Edgar Fernando Razo-Cajas, Lizbeth Katherine Fuentes-Játiva
Publikováno v:
Revista Metropolitana de Ciencias Aplicadas, Vol 6, Iss Sup. 2, Pp 162-171 (2023)
La presente publicación es producto de la intervención de una Institución de Educación Superior (IES), en la parroquia rural de Aloasí, a través de dos funciones sustantivas de la educación superior; en primer lugar, la función de investigaci
Externí odkaz:
https://doaj.org/article/11748b7e18cb496db3c291d2088a4f9f
Autor:
Jorge Luis León González, Raúl Rodríguez Muñoz, Raquel Zamora Fonseca, Carmen Priscila Guerra Maldonado
Publikováno v:
Revista Metropolitana de Ciencias Aplicadas, Vol 2, Iss 1, Pp 32-39 (2019)
En este trabajo se abordan aspectos teóricos-conceptuales referentes a la Alfabetización informacional desde el Centro de Recursos para el Aprendizaje y la Investigación, lo que ha resultado de gran importancia y necesidad con el advenimiento de l
Externí odkaz:
https://doaj.org/article/9c62f3d10b034ba1925e5c2b527478b3
Autor:
Mette Klitgaard, Maja Nørgaard Kristensen, Ramakrishnan Venkatasubramanian, Priscila Guerra, Jette Jacobsen, Ragna Berthelsen, Thomas Rades, Anette Müllertz
Publikováno v:
Drug Delivery and Translational Research. 13:1484-1499
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04aa1f0c98424b217dbbaa5efb1338ac
https://doi.org/10.1007/s13346-023-01313-y
https://doi.org/10.1007/s13346-023-01313-y
Autor:
Priscila Guerra
Publikováno v:
Studia Poliana. :246-250
Book Review
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc9582e7130b1663fa3af666609d4cd8
https://doi.org/10.15581/013.25.246-250
https://doi.org/10.15581/013.25.246-250
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
instname
Producción Científica
Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat f
Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8effcb6d89000b1dd659e234dac5a4f8
https://doi.org/10.1111/ijfs.15719
https://doi.org/10.1111/ijfs.15719
Autor:
Priscila Guerra-Lamadrid
Publikováno v:
Studia Poliana. :189-212
En este trabajo se estudia la propuesta filosófica de Leonardo Polo en torno al trabajo humano como encargo divino. Distinguimos el plano natural del sobrenatural para profundizar en el primero, en lo que concierne al respaldo de la filiación natur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb1b281688f8ce613e27dd0bf61fbba4
https://doi.org/10.15581/013.24.189-212
https://doi.org/10.15581/013.24.189-212
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
instname
Producción Científica
Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge formulations (10%
Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge formulations (10%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dc12ccd87d184f739368d7d7980b841
https://doi.org/10.1111/ijfs.15577
https://doi.org/10.1111/ijfs.15577
Publikováno v:
DAT Journal. 6:140-160
For the last ten years, digital manufacturing laboratories—initially meant for engineering and industrial design—have been proliferating and expanding their use to diverse fields in which experimental practice as a means of creation is a central
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1dde3c8c1451388aaa9f99f2c1c2e17
https://doi.org/10.29147/dat.v6i3.443
https://doi.org/10.29147/dat.v6i3.443