Research

Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach
Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches
Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts