4 Gastronomia Zientzien Fakultatea (BCC)
Fakultatea
Diego
Prado Vásquez
Diego Prado Vásquez-rekin lankidetzan egindako argitalpenak (4)
2023
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Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
International Journal of Gastronomy and Food Science, Vol. 31
2021
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Microbiological and sensory characterization of kombucha SCOBY for culinary applications
International Journal of Gastronomy and Food Science, Vol. 23
2017
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Introduction of a new family of ice creams
International Journal of Gastronomy and Food Science, Vol. 7, pp. 5-10
2016
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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