Publikationen, an denen er mitarbeitet Diego Prado Vásquez (2)

2017

  1. Introduction of a new family of ice creams

    International Journal of Gastronomy and Food Science, Vol. 7, pp. 5-10

2016

  1. Nettle cheese: Using nettle leaves (Urtica dioica) to coagulate milk in the fresh cheese making process

    International Journal of Gastronomy and Food Science, Vol. 4, pp. 19-24