Walter Francisco Salas-Valerio

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Active since

1990

Affiliations

Universidad Nacional Agraria La Molina(Current)

BOKU University

Walter Francisco Salas-Valerio is an author at Universidad Nacional Agraria La Molina specializing in engineering, agricultural economics, and food chemistry.

ORCID

Top concepts

EngineeringRheologyFood ChemistryAgricultural EconomicsMechanical EngineeringHealthNutritionFood QualityFood SciencePharmacology

Publications per year

1990–2022

Publications

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Julio Vidaurre‐Ruiz, Shessira Matheus-Diaz, Walter Francisco Salas-Valerio et al. · European Food Research and Technology · 2019 · 52 citations · Full text

In-field screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market

Walter Francisco Salas-Valerio, Didem Peren Aykas, Beatriz A. Hatta Sakoda et al. · LWT · 2022 · 22 citations · Full text

Lipid Analysis, Nutrition, Engineering +18

ORIFICE DISCHARGE COEFFICIENTS FOR POWER‐LAW FLUIDS

Walter Francisco Salas-Valerio, James F. Steffe · Journal of Food Process Engineering · 1990 · 12 citations

Electrical Engineering, Orifice Discharge Coefficients, Engineering +11

Rheological and textural properties of gluten‐free doughs made from Andean grains

Julio Vidaurre‐Ruiz, Walter Francisco Salas-Valerio, Regine Schöenlechner et al. · International Journal of Food Science & Technology · 2020 · 10 citations · Full text

Food Chemistry, Engineering, Food Physic +14

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