Edna Johana Bolívar Monsalve

All Stories

1. 
   Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

   Article • Journal of Food Processing and Preservation, November 2017, Wiley

   Edna Johana Bolívar Monsalve

2. 
   Reduction in saponin content and production of gluten-free cream soup base using quinoa fermented with Lactobacillus plantarum

   Article • Journal of Food Processing and Preservation, September 2017, Wiley

   Edna Johana Bolívar Monsalve