Gabriel Salinasaffiliated with the university
Recent research outputs
Yacon as a food ingredient in meat products: A comparison between Soluble and Insoluble Fraction of YaconGabriel Salinas, 2019 May 16, Lund: Department of Food Technology, Lund University. 174 p.
Research output: Thesis › Doctoral Thesis (compilation)
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)Juan Gabriel Salinas, Alvarado, J. A., Björn Bergenståhl & Eva Tornberg, 2018, In : Heat and Mass Transfer/Waerme- und Stoffuebertragung. 54, 10, p. 2951-2961 11 p.
Research output: Contribution to journal › Article