Publicaciones en las que colabora con Diego Prado Vásquez (4)

2023

  1. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

    International Journal of Gastronomy and Food Science, Vol. 31

2021

  1. Microbiological and sensory characterization of kombucha SCOBY for culinary applications

    International Journal of Gastronomy and Food Science, Vol. 23

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