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    • Rheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchi 

      Quispe Chambilla, Lucero; Pumacahua Ramos, Augusto; Choque Quispe, David; Curro Pérez, Francisco; Carrión Sánchez, Hilka Mariela; Peralta Guevara, Diego E.; Palomino Rincón, Henry; Masco Arriola, Mery Luz; Ligarda Samanez, Carlos A. (Licensee MDPI, Basel, Switzerland., 2022)
      Acceso abierto
      Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they ...
      Universidad Nacional José María Arguedas

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