| BASE LINE TO PROVIDE ADDED VALUE TO FERMENTED HANDCRAFTED RICE BASED PRODUCTS" MASATO" GF Valencia, AP Palacios, Y López Italian Journal of Food Science, 79-89, 2019 | 2 | 2019 |
| Microbiological and physicochemical characterization of a traditionally fermented corn product:" Champús" Y López-Cadena, F Valencia-Garcia, N Restrepo-Escobar Vitae 30 (3), 2023 | | 2023 |
| Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca GR NA, MA Gil-Uribe, BD Luján-Roldán, YS López-Cadena, ... Revista Colombiana de Biotecnología 24 (2), 4-15, 2022 | | 2022 |
| Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca GR NA, MA Gil-Uribe, BD Luján-Roldán, YS López-Cadena, ... Revista Colombiana de Biotecnología 24 (2), 4-15, 2022 | | 2022 |
| CALIDAD MICROBIOLÓGICA Y FISICOQUÍMICA DE UN PRODUCTO FERMENTADO DE ELABORACIÓN ARTESANAL A BASE DE ARROZ AMGB Francia Elena Valencia García, Yuli Stephany López Cadena Agrárias pesquisa e inovação nas ciências que alimentam o mundo VI 6 (DOI 10 …, 2021 | | 2021 |
| Base Line to Provide Added Value to Fermented Handcrafted Rice Based Products" Masato" FE Valencia García, YS López Cadena, AP Palacios Arboleda Chiriotti Editori, 2019 | | 2019 |
| comercializados en Tunja, Nariño y Cauca Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca NA Gómez-Rave, MA Gil-Uribe, BD Luján-Roldán, YS López-Cadena, ... | | |
FRANCIA ELENA VALENCIA GARCIAUniversidad de Antioquia UdeAVerified email at udea.edu.co
