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Mechanical properties of polysaccharide-based films for food packaging: a review by Bacca González, César Augusto

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Partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the production of cookies by Victor Jhoel

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Taxonomic report of filamentous fungi presents in sewage waste sludge with biotechnologi-cal potential by Gutiérrez-Anzueto, Brenda Irais

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Technological properties of pork in sausage production: comparison of trimmings obtained from animals of meat, meat-lard and lard breeds by Franko, Elena

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Use of L-arginine and ascorbic acid to preserve minimally processed "Tommy Atkins" mango by Escobar-Calderon, Johanna Victoria

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Use of propolis and ε-polylysine as preservative agents in beaten yogurt by Lectong-Cusme, Nieve Esther

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Potential use of Camu-Camu (Myrciaria dubia) in Functional Food Development by Londoño Hernández, Liliana

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