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Luz M. Cerrón-Mallqui
Luz M. Cerrón-Mallqui
National University of San Marcos
Chemistry
Squid
protein content
Fermentation
Syneresis
2
Papers
5
Citations
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Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
2018
Lwt - Food Science and Technology
Javier S. Córdova-Ramos
Ursula Gonzales-Barron
Luz M. Cerrón-Mallqui
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Citations (4)
Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
2017
Scientia Agropecuaria
Armando Solari-Godiño
Javier S. Córdova-Ramos
Silvia Pilco Quesada
Luz M. Cerrón-Mallqui
Miguel Albrecht-Ruiz
Jorge Sánchez Hernández
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Citations (1)
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