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Publications by Marlon Tumbajulca
Evaluation of the Incorporation of Hot Pepper Oleoresin Microcapsules (Capscicum Pubescens), NaCl and Sucrose in Physical and Sensory Characteristics of Fresh Cheese
Agroindustrial science
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Effect of Aloe Vera Juice Incorporation on Textural and Sensory Characteristics of Fresh Peda
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Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese During Storage Period
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Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse
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Evaluation of Hot Pepper Cultivars Grown on Guam
Hortscience: A Publication of the American Society for Hortcultural Science
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Chemical, Microbiological and Sensory Evaluation of Some Roquefort Cheese Existed in Egyptian Markets
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Fresh Pasta Enrichment With Protein Concentrate of Tilapia: Nutritional and Sensory Characteristics
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Evaluation of Milk Composition and Fresh Soft Cheese From an Intensive Silvopastoral System in the Tropics
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