Vol. 2 No. 13 (2019): Julio Diciembre 2019

View Vol. 2 No. 13 (2019): Julio Diciembre 2019

Published: 2019-12-01

Editorial

La investigación en la coyuntura actual venezolana

María Carolina Pire

3
- PDF (Spanish)

Artículos

Chemical and sensory evaluation of a cream based soy milk (Glicine max) and ajonjolí milk (Sesamum indicum)

Jaramis Moncada, Luis Durán, Tonny García, Daniel Roberti

24-47
- PDF (Spanish)
Sensorial evaluation of a probiotic yogurt applying consumer tests

Jenifer Ramos, Humberto Barazarte, Melissa Pernalete

48-67
- PDF (Spanish)
Evaluation of the parbolized process and quality of the varieties of Rice Payara 1FL and SD20A

Heliana Salazar, Humberto Barazarte, Marlene Padua, Marisela Estanga

4-23
- PDF (Spanish)
Evaluation of sensory and bromatological characteristics of a strawberry gum (Fragaria x ananassa Duch) with addition of yuca (Manihot esculenta Crantz)

Katheleen Torres Montoya, Daniel Roberti

68-91
- PDF (Spanish)

Ensayos

Mathematical models from transdisciplinarity: Complexity and Reality

Abdul Abner Lugo Jiménez, Rafael Pastor Martínez

92-102
- PDF (Spanish)
The emotions: epistemology, philosophy and education

Alexaivy Torres López

103-114
- PDF (Spanish)