by Administrador 6 de julio de 2023 duckweedfuture foodlipids and ingredientsprotein Duckweed (Lamiaceae): the ingredient of the future by Cintya Geovanna Soria Hernández 31 de marzo de 2025 written by Cintya Geovanna Soria Hernández 31 de marzo de 2025 0 comment 2 FacebookTwitterPinterestVKEmail Ayocoteayocote beanFood applicationFood InnovationHealth benefitNutrition Exploring the nutritional enhancement through ayocote bean flour in breadmaking by Rosa María Mariscal Moreno 25 de febrero de 2025 written by Rosa María Mariscal Moreno 25 de febrero de 2025 0 comment 0 FacebookTwitterPinterestVKEmail cluster segmentatioEdible InsectsFood applicationfood industry engineeringFood Innovationfuture foodInsectssustainable food Exploring the future of food: are edible insects the key to a sustainable diet? by Cristina Cháirez Jiménez 28 de enero de 2025 written by Cristina Cháirez Jiménez 28 de enero de 2025 0 comment 0 FacebookTwitterPinterestVKEmail Edible InsectsFood Innovationfuture foodgrasshopperhigh-quality protein Edible insects the future of sustainable food by Cristina Cháirez Jiménez 23 de diciembre de 2024 written by Cristina Cháirez Jiménez 23 de diciembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail Fat replacementFood Innovationfuture foodInulintamale Agave Inulin as a fat replacer in tamales: Transforming a traditional Mexico and Mesoamerica dish. by Cristina Cháirez Jiménez 26 de septiembre de 2024 written by Cristina Cháirez Jiménez 26 de septiembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail dry masa flourLandracesMaizeTotillas Exploring the quality of maize tortillas: a study on landraces and high yield varieties by María José Morales 24 de septiembre de 2024 written by María José Morales 24 de septiembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail 1 2 3 … 5 Share FacebookTwitterPinterestVKEmail
duckweedfuture foodlipids and ingredientsprotein Duckweed (Lamiaceae): the ingredient of the future by Cintya Geovanna Soria Hernández 31 de marzo de 2025 written by Cintya Geovanna Soria Hernández 31 de marzo de 2025 0 comment 2 FacebookTwitterPinterestVKEmail
Ayocoteayocote beanFood applicationFood InnovationHealth benefitNutrition Exploring the nutritional enhancement through ayocote bean flour in breadmaking by Rosa María Mariscal Moreno 25 de febrero de 2025 written by Rosa María Mariscal Moreno 25 de febrero de 2025 0 comment 0 FacebookTwitterPinterestVKEmail
cluster segmentatioEdible InsectsFood applicationfood industry engineeringFood Innovationfuture foodInsectssustainable food Exploring the future of food: are edible insects the key to a sustainable diet? by Cristina Cháirez Jiménez 28 de enero de 2025 written by Cristina Cháirez Jiménez 28 de enero de 2025 0 comment 0 FacebookTwitterPinterestVKEmail
Edible InsectsFood Innovationfuture foodgrasshopperhigh-quality protein Edible insects the future of sustainable food by Cristina Cháirez Jiménez 23 de diciembre de 2024 written by Cristina Cháirez Jiménez 23 de diciembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail
Fat replacementFood Innovationfuture foodInulintamale Agave Inulin as a fat replacer in tamales: Transforming a traditional Mexico and Mesoamerica dish. by Cristina Cháirez Jiménez 26 de septiembre de 2024 written by Cristina Cháirez Jiménez 26 de septiembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail
dry masa flourLandracesMaizeTotillas Exploring the quality of maize tortillas: a study on landraces and high yield varieties by María José Morales 24 de septiembre de 2024 written by María José Morales 24 de septiembre de 2024 0 comment 0 FacebookTwitterPinterestVKEmail