Vol. 4 No. 2 (2025)

View Vol. 4 No. 2 (2025)

Published: 2025-12-26

Presentación

Presentación

1-6
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ARTÍCULOS ORIGINALES

Influence of biga preferment on sensory acceptance of panetón with partial supplement of cañahua flour (Chenopodium pallidicauleAellen)

Sandra Patricia Monasterios Yapu

7-26
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Physicochemical and sensory parameters of smoked chorizo sausage with three levels of llama (Lama glama) and pork (Sus scrofa) meat

Grisel Karem Quispe Quispe, Gloria Cristal Taboada Belmonte, Gladys J. Chipana Mendoza

27-36
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Physicochemical and organoleptic evaluation of different formulations of mixed jam of yacon (Smallanthus sonchifolius) and maracuya(Passiflora edulis)

Marina Pérez Merlo, M. Wilfredo Peñafiel Rodríguez, Cristal Taboada Belmonte

37-44
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Segmentation assessment in drone images for identification of majo (Oenocarpus bataua), asai (Euterpe precatoriaMart.) and common palm tree (Phoenix dactylifera) in three communities of the municipality of San Buenaventura

Yuri Sandoval Montes, Luis Ernesto Cuenca Usmayo, Javier Nuñez Villalba

45-59
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In vitroestablishment of yellow cassava (Manihot esculentaCrantz) in Alto Beni, Bolivia

Marco Antonio Echenique Quezada, Sara Vergara Mejia

60-67
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Optimization of weight gain in Ross 308 chickens by applying two protein levels in diets under conditions in the Bolivian Altiplano

Eddy Diego Gutiérrez Gonzáles, René Jhonny Cusi Ajata

68-75
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Foliar application of Biol on two varieties of strawberry (Fragariasp.) in a vertical system and temperate environment

Luis Enrique Jarro Choque, Víctor Antonio Castañón Rivera, Gladys J. Chipana Mendoza

76-84
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