Ruby Aracely Narváez Cadena

Impact of chemical and enzymatic modification on structural, techno-functional, and rheological properties of Sacha inchi (Plukenetia volubilis L.) press cake flour

Sacha inchi ( Plukenetia volubilis L.) press cake is a protein-rich agro-industrial by-product whose functional utilization is constrained by antinutritional factors and suboptimal techno-functional properties. To improve its performance as a protein ingredient, the effect of chemical modification under acidic, neu...