José Luís Hoyos-Concha

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Karen Sofia Muñoz Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta et al. · Frontiers in Sustainable Food Systems · 2022 · 38 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta, José Luís Hoyos-Concha et al. · Foods · 2022 · 36 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

Deiny Maryeli Córdoba-Cerón, Darwin Carranza‐Saavedra, Diego Fernando Roa-Acosta et al. · Frontiers in Sustainable Food Systems · 2022 · 11 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16