Results 51 to 60 of about 1,054 (188)
Galletas elaboradas utilizando suero de leche "Nutriserum"
Educación y Salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo, 2017 El lactosuero, suero lácteo o suero de leche, es la fracción líquida obtenida durante la coagulación de la leche en el proceso de fabricación del queso y después de la separación del coágulo o fase micelar. Contiene un 50% de los sólidos de la leche incluyendo proteínas, lactosa, minerales y vitaminas.
Martínez Sánchez, J. J. +4 more
openaire +2 more sources
Temporal habitat use of mule deer in the Pueblo of Santa Ana, New Mexico
The Journal of Wildlife Management, Volume 88, Issue 6, August 2024.Mule deer are important economically, culturally, and recreationally to the Pueblo of Santa Ana in central New Mexico, USA. We used geospatial positioning system telemetry‐collar data collected on female and male mule deer around the Pueblo of Santa Ana to create resource selection functions from proximity‐based habitat predictors using a generalized ...
Daniel E. Bird +4 more
wiley +1 more source
Avances en Ciencias e Ingeniería, 2023 Lentil (Lens culinaris) with high nutritional quality due to its protein and iron content; and canary seed (Phalaris canariensis), used more as a homemade complement for its health benefits, were proposed in this research as raw material for the ...
Violeta Herrera-Enciso +3 more
doaj
International Journal of Food Science &Technology, Volume 59, Issue 8, Page 5376-5388, August 2024.Antioxidants are essential to preserve the polyunsaturated fatty acids during fish meal (FM) and fish protein hydrolysates (FPH) production. Maillard reaction makes FM and FPH biscuits to have higher colour and toasted flavour than control biscuits. Interesting increase of high biological value protein and polyunsaturated fatty acids are managed.
Adrián Honrado +4 more
wiley +1 more source
, 2020 El trabajo describe un modelo de negocio para la producción y comercialización de "HAPPY COOKIE", una galleta saludable sin gluten, diseñada para mejorar el estado de ánimo, reducir la ansiedad y el estrés, y ofrecer una experiencia nutricional positiva.
Garcia Gomez, Angie +2 more
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Evaluación de la aceptabilidad de una galleta elaborada a base de harinas de tocosh (Solanlim Andigenum), trigo (Triticum aestivum) y quinua (Chenopodium quinoa), Chimbote-2021 [PDF]
, 2021 La presente investigación tuvo por objetivo evaluar la aceptabilidad de una galleta elaborada a base de harinas de tocosh (Solanlim Andigenum) trigo (Triticum aestivum) y quinua (Chenopodium quinoa).
Cabos Atencio, William Absalon +1 more
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C-311 Politécnicos crean galleta para el estreñimiento
, 2017 Estudiantes del Centro Interdisciplinario de Ciencias de la Salud (CICS), Unidad Milpa Alta, del Instituto Politécnico Nacional (IPN) crearon DYL, una galleta que acelera el tránsito intestinal y ayudará a personas que padecen ...
Coordinación de Comunicación Social
core +1 more source
ECONOMY OF FAVORS: Tiered Labor Systems on Mexico's Car Assembly Lines
Cultural Anthropology, Volume 39, Issue 3, Page 400-427, August 2024.ABSTRACT Inequalities are inherent to capitalism. However, supply‐chain production has introduced new dynamics in which workers situated in uneven labor regimes increasingly find themselves working alongside one another. On Mexico's car assembly lines, autoworkers work next to logistics workers.
ALEJANDRA GONZÁLEZ JIMÉNEZ
wiley +1 more source
Prosodic skills in Spanish‐speaking adolescents and young adults with Down syndrome
International Journal of Language &Communication Disorders, Volume 59, Issue 4, Page 1284-1295, July/August 2024.Abstract Background Down syndrome (DS) is a neurodevelopmental disorder of genetic origin with a cognitive‐behavioural profile that distinguishes it from other syndromes. Within this profile, language difficulties are particularly marked, having been more studied in childhood than in adulthood.
Elena López‐Riobóo +1 more
wiley +1 more source
EVALUCIÓN DEL GRADO DE SUSTITUCIÓN PARA LA FORMULACIÓN DE UNA GALLETA ENRIQUECIDA CON AVENA (Avena sativa) Y HARINA DE HOJA DE QUINUA (Chenopodium quinoa) [PDF]
, 2018 El presente trabajo de investigación tiene objetivo de evaluar y determinar el grado de sustitución para la formulación de una galleta enriquecida con Harina de Hoja de Quinua y Harina de Avena. Para esto se establecieron objetivos específicos los cuales
Bravo Rodríguez, Janys Jhonny +1 more
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