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José U SEPÚLVEDA V
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José U SEPÚLVEDA V
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José U SEPÚLVEDA V
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1
EVALUATION OF NON FAT SOLIDS SUBSTITUTES (NSL) IN A HARD DAIRY ICE CREAM MIX WITH VEGETABLE FAT EVALUACIÓN DE SUSTITUYENTES DE SÓLIDOS NO GRASOS (SNG) EN UNA MEZCLA DE HELADO DURO...
by
Francy N. LÓPEZ B.
,
José
U
.
SEPÚLVEDA
V
.
Published 2012-08-01
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Article
2
IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO IDENTIFICACIÓN DE COMPUESTOS VOL...
by
Myriam LONDOÑO O
,
José
U
SEPÚLVEDA
V
,
Víctor HIGUERA M
Published 2011-09-01
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Article
3
Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey
by
Sandra Liliana Vargas-Díaz
,
José
U
.
Sepulveda
-
V
,
Hector J. Ciro-V
,
Ana Juleza Mosquera
,
Edinson Bejarano
Published 2019-09-01
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Article
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