SALAZAR, D.; CHUMPITAZ, G. P.;
ALVAREZ, E. G.;
HUAYTA, F. V.(2021).
Efecto de la utilización de cascarilla de cacao en el perfil sensorial de una cerveza artesanal tipo Ale estilo Stout. En
19th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Prospective and trends in technology and skills for sustainable social development. (pp. 1 - 7). LACCEI.
ALVAREZ, E. G.; SARMIENTO, N. F.; CHUMPITAZ, G. P.;
HUAYTA, F. V.(2021).
Isolation of Annona cherimola Miller starch from low-quality fruits. En
19th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Prospective and trends in technology and skills for sustainable social development. (pp. 1 - 7). LACCEI.
ALVAREZ, E. G. y
HUAYTA, F. V.(2019).
Harina de Porphyra spp: una alternativa para el suministro sostenible de componentes funcionales y nutricionales para la dieta humana.. En
17 th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Industry, Innovation, And Infrastructure for Sustainable Cities and Communities¿, 24-26 July 2019, Jamaica.. (pp. 1 - 4). Latin American and Caribbean Consortium of Engineering Institutions.
ALVAREZ, E. G.; Cueva, E.;
HUAYTA, F. V.; NAPAN, L. E.; VIETTI, F. F.(2019).
Recovery of phenolic compounds from grape residues from the production of pisco quebranta.. 17 th LACCEI International Multi-Conference for Engineering, Education, and Technology: Industry, Innovation, And Infrastructure for Sustainable Cities and Communities.
NAPAN, L. E.;
ALVAREZ, E. G.;
HUAYTA, F. V.; VIETTI, F. F.(2018).
Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale. En
16 th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Innovation in Education and Inclusion. (pp. 1 - 4). Latin American and Caribbean Consortium of Engineering Institutions. Recuperado de:
http://www.laccei.org/LACCEI2018-Lima/full_papers/FP290.pdfALVAREZ, E. G.; VIETTI, F. F.; OBREGON, H. A.;
HUAYTA, F. V.; Atoche, W.(2017).
Development of mixed low-calories nectars with inclusion of native fruits (golden berry, camu-camu, and sanky): Selection and quality evaluation.. Global Partnerships for Development and Engineering Education: Proceedings of the 15th LACCEI International Multi-Conference for Engineering, Education and Technology.
