Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt Ricardo Parra Article visits 1870 | PDF visits
Assessment of productive parameters in broilers and supplemented by probiotic microorganisms Luz Gutiérrez, Oswaldo Bedoya, Juan Arenas Article visits 1655 | PDF visits
Physicochemical, sensory, proximal and microbiological characteristics of yoghurt with chocolate in refrigeration Ricardo Parra Article visits 1520 | PDF visits