diego f roa - Dept Agroind, Univ Cauca

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论文共 41 篇作者统计合作学者相似作者

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Protein Flour of Cacay (Caryodendron Orinocense Karst), Physical, Functional, Rheological and Structural Properties

Jhon Edinson Nieto Calvache, Daniel Deciderio Celis-Carmona, Leonardo Alexis Alonso-Gómez,Lina Marcela Agudelo-Laverde,Diego Fernando Roa-Acosta

crossref（2024）

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Functional, rheological and sensory properties of a food from honey and aloe vera

Claudia Andrea Suarez-Ramos, Seidy Vanessa Vidal-Prado, Carlos Hernan Morales-Hormiga,Diego Fernando Roa-Acosta,Jhon Edinson Nieto-Calvache

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2023)

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Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

Maria Paula Polo-Munoz,Miguel angel Garcia-Parra,Diego Fernando Roa-Acosta

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2023)

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Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review

Remigio Yamid Pismag, María Paula Polo, José Luis Hoyos,Jesús Eduardo Bravo,Diego Fernando Roa

F1000Research (2023): 1356-1356

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Identification of macronutrients by FT-IR analysis and physicochemical characterization of snacks elaborated from quinoa (Chenopodium quinoa Willd) and sacha inchi (Plukenetia volubilis)

Sandra María Castillo-Guaca,Karen Sofia Muñoz-Pabon,Jesús Eduardo Bravo-Gómez,Diego Fernando Roa-Acosta, Jeffery Escobar

F1000Research (2023): 1004-1004

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Waste Processes to Obtain Biogas and Bioethanol

José Aldemar Muñoz-Henández, Carlos Arturo Sánchez-Jiménez,Diego Fernando Roa-Acosta,Jesús Eduardo Bravo-Gómez,José Fernando Solanilla-Duque, Helmer Muñoz-Henández

Microbial Biodiversity, Biotechnology and Ecosystem Sustainabilitypp.483-531, (2023)

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Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods

Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano,Jesús Eduardo Bravo-Gómez,Karen Sofia Muñoz-Pabon,Diego Fernando Roa-Acosta

F1000Research (2023): 378-378

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Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

Jose Luis Hoyos-Concha,Hector Samuel Villada-Castillo,Diego Fernando Roa-Acosta,Alejandro Fernandez-Quintero,Rodrigo Ortega-Toro

Frontiers in Sustainable Food Systems（2023）

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Applications of Biodegradable Polymers in Food Industry

Jose Fernando Solanilla-Duque,Diego Fernando Roa-Acosta,Luis Daniel Daza,Darwin Carranza-Saavedra,Henry Alexander Váquiro,Juan Pablo Quintero-Cerón,Maria Julia Spotti,Carlos Carrara

Biodegradable Polymerspp.189-206, (2023)

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Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Deiny Maryeli Cordoba-Ceron,Jesus Eduardo Bravo-Gomez,Lina Marcela Agudelo-Laverde,Diego Fernando Roa-Acosta,Jhon Edinson Nieto-Calvache

Heliyon（2023）

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