Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix
Introduction— The high protein content has made legumes a raw material of interest in the formulation of different agroindustrial products; the trupillo (Prosopis juliflora) tree is an easily accessible, multipurpose, wild legume that can be used in all its composition, has a high protein value and...
- Autores:
-
Franco Sarmiento, Andrea Carolina
Ruz Echavarria, Wilson Javier
Torregroza, Angélica
Martínez Mera, Eliana Andrea
Torregroza Espinosa, Ana Carolina
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2021
- Institución:
- Corporación Universitaria del Caribe - CECAR
- Repositorio:
- Repositorio Digital CECAR
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cecar.edu.co:cecar/10791
- Acceso en línea:
- https://repositorio.cecar.edu.co/handle/cecar/10791
- Palabra clave:
- Protein extender
water retention capacity
swelling capacity
functional characterization
bromatological analysis
- Rights
- openAccess
- License
- Derechos reservados. Corporación universitaria del caribe-cecar
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Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| title |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| spellingShingle |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix Protein extender water retention capacity swelling capacity functional characterization bromatological analysis |
| title_short |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| title_full |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| title_fullStr |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| title_full_unstemmed |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| title_sort |
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix |
| dc.creator.fl_str_mv |
Franco Sarmiento, Andrea Carolina Ruz Echavarria, Wilson Javier Torregroza, Angélica Martínez Mera, Eliana Andrea Torregroza Espinosa, Ana Carolina |
| dc.contributor.author.none.fl_str_mv |
Franco Sarmiento, Andrea Carolina Ruz Echavarria, Wilson Javier Torregroza, Angélica Martínez Mera, Eliana Andrea Torregroza Espinosa, Ana Carolina |
| dc.contributor.researchgroup.none.fl_str_mv |
Gestión de la innovación empresarial y social |
| dc.subject.proposal.eng.fl_str_mv |
Protein extender water retention capacity swelling capacity functional characterization bromatological analysis |
| topic |
Protein extender water retention capacity swelling capacity functional characterization bromatological analysis |
| description |
Introduction— The high protein content has made legumes a raw material of interest in the formulation of different agroindustrial products; the trupillo (Prosopis juliflora) tree is an easily accessible, multipurpose, wild legume that can be used in all its composition, has a high protein value and little commercial level, which is currently being wasted as it is mistakenly considered a weed and that It could be seen as a new alternative that helps in the potentialization of the food sector. Objective— This research aims to functionally characterize trupillo flour (Prosopis juliflora), obtained from leaves and seeds, to include it in a food matrix as a protein extender. Methodology— The experimental design for this research required three phases, i) obtaining, bromatological and functional characterization of leaf flour and trupillo seeds, ii) standardization of formulations for artisan sausages using trupillo flour as a protein source, and iii) bromatological and sensory characterization of the processed sausages. Results— It was found that the flours obtained preserved the characteristic odor and color of each raw material. Particularly, the seed flour presented bromatologically and functionally better protein contents (27.7%), ash (8.04%), swelling capacity (16.7 ml water / g sample), water absorption (7.89 g water / g sample) and water retention capacity (27.9 g water/g sample), for which it was selected to be included in the sausages. In the three formulations made (C, CT and T), there were variations in the color and texture of the sausages, with Formulation T standing out for presenting higher protein content (13.7%). However, consumers preferred Formulation C. Conclusions— These results allow to propose the inclusion of sausage with trupillo flour in the human diet as an alternative to traditional products. |
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2021 |
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2021 |
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2025-08-28T16:25:16Z |
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Artículo de revista |
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A. Franco-Sarmiento, W. Ruz-Echavarría, A. Torregroza-Espinosa, E. Martínez-Mera & A. Torregroza-Espinoza, “Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix”, INGE CUC, vol. 17, no. 2, pp. 102–114, 2021. DOI: http://doi.org/10.17981/ingecuc.17.2.2021.10 |
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https://repositorio.cecar.edu.co/handle/cecar/10791 |
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122-6517 |
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A. Franco-Sarmiento, W. Ruz-Echavarría, A. Torregroza-Espinosa, E. Martínez-Mera & A. Torregroza-Espinoza, “Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix”, INGE CUC, vol. 17, no. 2, pp. 102–114, 2021. DOI: http://doi.org/10.17981/ingecuc.17.2.2021.10 122-6517 |
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https://repositorio.cecar.edu.co/handle/cecar/10791 |
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eng |
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eng |
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114 |
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102 |
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Volumen 17 |
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Álvarez, S. M. Lopera & C. Gallardo, “Caracterización de harinas alternativas de origen vegetal con potencial aplicación en la formulación de alimentos libres de gluten,” Alimentos Hoy, vol. 22, no. 29, pp. 33–46, 2013. Available: https://alimentoshoy.acta.org.co/index.php/hoy/article/view/230 J. I. Boye, S. Aksay, S. Roufik, S. Ribérau, M. Mondor, E. Farnworth & S. H. Rajamohamed, “Comparación de las propiedades funcionales de los concentrados de proteínas de guisantes, garbanzos y lentejas procesados mediante técnicas de ultrafiltración y precipitación isoeléctrica,” Food Res Int, vol. 43, no. 2, pp. 537–546, 2010. https://doi.org/10.1016/j.foodres.2009.07.021 G. J. Martínez, E. C. F. Diaz, R. L. Martínez, “Propiedades hidrodinámicas de la fibra dietaría a partir de harina de cáscaras de naranja (Citrus sinensis) y mango (Mangifera indica L.),” Ingenium, vol. 9, pp. 11–19, 2015. https://doi.org/10.21774/ing.v9i26.589 E. S. M. Abdel-Aal, M. M. Youssef, A. Adel-Shehata & A. R. El-Mahdy, “Extractability and functionality of rice proteins and their application as meat extenders,” Food Chem, vol. 20, no. 1, pp. 79–83, 1986. https://doi.org/10.1016/0308-8146(86)90169-X G. Andújar, M. Guerra & R. Santos, La utilización de extensores cárnicos, experiencias de la industria cárnicas cubana, Hab, Cu: IIIA, pp. 86, 2000 W. Zhang, H. Samaraweera & D. U. Ahn, “Improving functional value of meat products,” Meat Sci, vol. 86, no. 1, pp. 15–31, 2010. https://doi.org/10.1016/j.meatsci.2010.04.018 M. C. Utrilla, A. García-Ruiz & A. Soriano, “Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon,” Meat Sci, vol. 98, no. 4, pp. 85–91, 2014. https://doi.org/10.1016/j.meatsci.2014.07.027 J. Delgado, “Evaluación de harinas de chachafruto (Erythrina edulis) y quinua (Chenopodium quinoa W) como extensores en el proceso de elaboración de salchichas tipo Frankfurt,” Tesis M.S., Bo, Co, UNAL, 2014. https://doi.org/10.18684/bsaa(15).594 K. Liu, M. Stieger, E. Van der Linden & F. Van de Velde, “Tribological properties of rice starch in liquid and semi-solid food model systems,” Food hydrocoll, vol. 58, pp. 184–193, 2016. https://doi.org/10.1016/j. foodhyd.2016.02.026 W. Shurleff & A. Aoyagi, “History of Soybeans and Soyfoods in South America (1884-2015): Extensively Annotated Bibliography and Sourcebook,” SoyInfo Center, CA, USA, Lafayette, 2015. Available: https:// www.soyinfocenter.com/pdf/132/LaSo.pdf K. R, Ranjan, O. P. Malav, B. D. Sharma, S. Talukder & R. R. Kumar, “Economics of preparation of restructured chicken meat blocks extended with different vegetative extenders,” J Food Process Technol, vol. 4, pp. 282, 2013. https://doi.org/10.4172/2157-7110.1000282 P. D. Mbougueng, D. Tenin, C. Tchiégang & J. Scher, “Effect of starch type on the physicochemical and textural properties of beef patties formulated with local spices,” Am J Food Sci Technol, vol. 3, no. 2, pp. 33–39, 2015. https://doi.org/10.12691/AJFST-3-2-2 H. W. Albarracin, A. L. F. Acosta & B. I. C. Sánchez, “Elaboration of a scalded sausage using common bean flour (Phaseolus spp.) as extender,” Vitae, vol. 17, no. 3, pp. 264–271, 2010. Available: https://revistas.udea.edu.co/index.php/vitae/article/view/7431 M. Astaíza, L. Ruiz & A. Elizalde, “Elaboración de pastas alimenticias enriquecidas a partir de harina de quinua (Chenopodium quinoa wild) y zanahoria (Daucus carota),” Rev Fac Cienc Agrar, vol. 8, pp. 43–53, Ene. 2010. Recuperado de https://revistas.unicauca.edu.co/index.php/biotecnologia/article/ view/731 R. M. E. Salinas, “Efecto de la sustitución de harina de trigo por harina de quinua (Chenopodium quinoa) para la formulación y elaboración de salchichas tipo vienesa con características funcionales,” Tesis pregrado, UTA, Ambato, Ec, 2010. Recuperado de https://repositorio.uta.edu.ec/jspui/handle/123456789/847 J. I. Hleap-Zapata, J. M. González-Ochoa & M. F. Mora-Bonilla, “Análisis sensorial salchichas de tilapia roja (Oreochromis sp.) con adicción de harina de lombriz (Eisenia foetida),” Orinoquia, vol. 21, no. 1, pp. 15–25, 2017. https://doi.org/10.22579/20112629.390 J. Jaimes, D. Acevedo & J. Torres, “Estudio preliminar del desarrollo tecnológico de un embutido tipo salchicha utilizando harina de trupillo (Prosopis juliflora),” Vitae, vol. 19, no. 1, pp. 240–242, 2012. Disponible en https://revistas.udea.edu.co/index.php/vitae/issue/view/1155 N. M. Pasiecznik, P. Felker, P. J. C. Harris, L. N. Harsh, G. Cruz, J. C. Tewari, K. Cadoret & L. J. Maldonado, “The prosopis juliflora – Prosopis pallida”, Complex: A. Monograph,” For Ecol Manag, vol. 174, no. 1, pp. 172, 2001. https://doi.org/10.1016/S0378-1127(02)00559-5 C. M. Bernardi, S. Drago, N. Sabbag, H. Sanchez & M. Freyre, “Formulation and sensory evaluation of Prosopis alba (Algarrobo) pulp cookies with increased iron and calcium dialyzabilies,” Plant Foods Human Nutr, vol. 61, no. 1, pp. 39–44, 2006. https://doi.org/10.1007/s11130-006-0012-x Y. C. Vázquez, M. A. Batís, S. M. Alcocer, M. D. Gual & D. C. Sánchez, “Árboles y arbustos nativos potencialmente valioso para la restauración ecológica y la reforestación,” MX D. F., MX: UNAM, Report number: J-084, pp. 178–183, 1999. https://doi.org/10.13140/RG.2.2.11004.54407 “Industrias alimentarias. Productos cárnicos procesados no enlatados,” NTC 1325, Bo, Co, Instituto Colombiano de Normas Técnicas y Certificación, ICONTEC, 2008. J. F. V. R. Ramírez-López, T. Pomeón, Q. L. Feique & S. A. A. Velásquez, “La química y la alimentación,” TSIA, 2, pp. 1–20, 2008. Disponible en https://tsia.udlap.mx/historial-de-publicaciones/ M. Gómez & N. Gómez, “Evaluación de la calidad de carne de pollo (Pectoralis major y pectoralis minor) que se expende en la ciudad de San Juan,” Tesis Pregrado, UdeNar, Pasto, Co, 2013. Disponible en http://biblioteca.udenar.edu.co:8085/atenea/biblioteca/89692.pdf J. I. Hleap & V. A. Velasco, “Physicochemical parameters during storage of sausages made from red tilapia (Oreochromis sp),” Rev Bio Agro, vol. 10, no. 1, pp. 42–50, 2012. Disponible en https://revistas. unicauca.edu.co/index.php/biotecnologia/article/view/794 C. Granados, L. E. Guzmán & D. Acevedo, “Análisis proximal, sensorial y de textura de salchichas elaboradas con subproductos de la industria procesadora de atún (Scombridae thunnus),” Información Tecnológica, vol. 24, no. 6, pp. 144–152, 2014. https://doi.org/10.4067/S0718-07642013000600005 J. Jaimes-Morales, D. Restrepo, D. Acevedo-Correa, “Preparación y determinación de las propiedades funcionales de concentrado proteico de trupillo (Prosopis julilfora),” Rev Bio Agro,vol. 12, no. 1, pp. 144–152, Abril, 2014. Recuperado de https://revistas.unicauca.edu.co/index.php/biotecnologia/article/ view/313 Y. Marrugo, P. Montero & M. Duran, “Propiedades funcionales de concentrados proteicos de Phaseolus hmatus y Vigna unguiculata,” Vitae, vol. 19, no. 1, pp. 403–405, 2012. Disponible en https://www.redalyc.org/articulo.oa?id=169823914126 S. Romo, A. Rosero, C. Forero & E. Ceron, “Potencial nutricional de harina de quinia (Chenopodium quinoa w) variedad piartal en los Andes colombianos primera parte,” Rev Bio Agro, vol. 4, no. 1, pp. 112–125, Feb. 2006. Recuperado de https://revistas.unicauca.edu.co/index.php/biotecnologia/article/ view/639 H. Goeseart, K. Brijis, W.S. Veraverbeke, C. M. Courtin, K. Gebruers & J. A. Delcour, “Wheat flour constituents how they impact bread quality, and how to impact their functionality,”Trends Food Sci Technol, vol. 16, no. 1-3, pp. 12–30, 2005. https://doi.org/10.1016/j.tifs.2004.02.011 C. N. Delgado & H. W. Albarracin, “Microestructura y propiedades funcionales de harinas de quinua (Chenopodioum quinoa w) y chachafruto (Erythrina edulis) potenciales extensores cárnicos,” Vitae, vol. 19, no. 1, pp. 430–432, Jun. 2012. Disponible en https://revistas.udea.edu.co/index.php/vitae/issue/ view/1155 F. B. Armitage, P. A. Joustra & B. B. Salem, Genetic resources of tree species in arid and semi-arid areas, Ro, It: FAO, pp. 118, 1980. R. G. De la Vega, “Proteínas de la harina de trigo: clasificación y propiedades funcionales,” Temas de ciencia y tecnología, vol. 13, no. 38, pp. 27–32, 2009. Disponible en https://www.utm.mx/edi_anteriores/ Temas38/2NOTAS%2038-1.pdf V. A. M. Dorta & P. A. T. Ciarfella, “Determinación del contenido de hierro, fósforo, calcio y algunos factores antinutricionales en harina del rizoma de guapo (Maranta arandinacea),” Saber, vol. 26, no. 2, pp. 146–152, Abril, 2014. Disponible en http://ve.scielo.org/scielo.php?script=sci_arttext&pid =S1315-01622014000200007 C. F. Jiménez &, S. J. Carballo, “Principios básicos de elaboración de embutidos,” Folleto MAPA 12540 , no. 4/89, 1989. Disponible en https://www.mapa.gob.es/ministerio/pags/biblioteca/hojas/hd_1989_04. pdf C. Marcos, C. Viegas, A. M. De Almeida & M. M. Guerra, “Portuguese traditional sausages: different types, nutritional composition, and novel trends,” J Ethn Foods, vol. 3, no. 1, pp. 51–60, Mar. 2016. https://doi.org/10.1016/j.jef.2016.01.004 A. L. A. Calderón & S. M. Y. Arancibia, “Aprovechamiento integral de banana de rechazo en la elaboración de salchichas tipo Frankfurt,” Tesis Preg, Ambato, Ec, UTA, , 2018. Disponible en https://repositorio.uta.edu.ec/jspui/handle/123456789/29059 E. Y. Park, C. J. Brekke & A. L. Brane, “Use of pacific hake (Merluccius products) in a frankfurter formulation,” J Food Sci, vol. 43, no. 6, pp. 1637–1640, Nov. 1978. https://doi.org/10.1111/j.1365-2621.1978. tb07376.x W. Frazier, D. Wethoff,Microbiología de los alimentos, Zar, Esp, Acribia478, 1985 P. Pliner & K. Hobden, “Development of a scale to measure the trait of food neophobia in humans,” Appetite, vol. 19, no. 2, pp. 105–120, 1992. https://doi.org/10.1016/0195-6663(92)90014-W C. A. Padrón, R. A. Oropeza & A. I. Montes, “Semillas de quinua (Chenopodium quinoa willdenow): composición química y procesamiento. Aspectos relacionados con otras áreas,” RVCTA, vol. 5, no. 2, pp. 166–218, 2014. Disponible en https://sites.google.com/site/1rvcta/v5-n2-2014/r5 |
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Franco Sarmiento, Andrea CarolinaRuz Echavarria, Wilson JavierTorregroza, AngélicaMartínez Mera, Eliana AndreaTorregroza Espinosa, Ana CarolinaGestión de la innovación empresarial y social2025-08-28T16:25:16Z2021A. Franco-Sarmiento, W. Ruz-Echavarría, A. Torregroza-Espinosa, E. Martínez-Mera & A. Torregroza-Espinoza, “Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix”, INGE CUC, vol. 17, no. 2, pp. 102–114, 2021. DOI: http://doi.org/10.17981/ingecuc.17.2.2021.10https://repositorio.cecar.edu.co/handle/cecar/10791122-6517Introduction— The high protein content has made legumes a raw material of interest in the formulation of different agroindustrial products; the trupillo (Prosopis juliflora) tree is an easily accessible, multipurpose, wild legume that can be used in all its composition, has a high protein value and little commercial level, which is currently being wasted as it is mistakenly considered a weed and that It could be seen as a new alternative that helps in the potentialization of the food sector. Objective— This research aims to functionally characterize trupillo flour (Prosopis juliflora), obtained from leaves and seeds, to include it in a food matrix as a protein extender. Methodology— The experimental design for this research required three phases, i) obtaining, bromatological and functional characterization of leaf flour and trupillo seeds, ii) standardization of formulations for artisan sausages using trupillo flour as a protein source, and iii) bromatological and sensory characterization of the processed sausages. Results— It was found that the flours obtained preserved the characteristic odor and color of each raw material. Particularly, the seed flour presented bromatologically and functionally better protein contents (27.7%), ash (8.04%), swelling capacity (16.7 ml water / g sample), water absorption (7.89 g water / g sample) and water retention capacity (27.9 g water/g sample), for which it was selected to be included in the sausages. In the three formulations made (C, CT and T), there were variations in the color and texture of the sausages, with Formulation T standing out for presenting higher protein content (13.7%). However, consumers preferred Formulation C. Conclusions— These results allow to propose the inclusion of sausage with trupillo flour in the human diet as an alternative to traditional products.Introducción— El alto contenido de proteína ha hecho de las leguminosas una materia prima de interés en la formulación de diferentes productos agroindustriales; el árbol de trupillo (Prosopis juliflora) es una leguminosa silvestre de fácil acceso, polivalente, aprovechable en toda su composición, de alto valor proteico y poco nivel comercial, que en la actualidad está siendo desaprovechada por ser considerada erróneamente como una maleza y que podría ser vista como una nueva alternativa que ayude a la potencialización del sector alimentario. Objetivo— Esta investigación tiene como objetivo caracterizar funcionalmente la harina de trupillo (Prosopis juliflora), obtenida a partir de hojas y semillas, para incluirla en una matriz alimentaria como extensor proteico. Metodología— El diseño experimental de esta investigación requirió de tres fases, i) obtención, caracterización bromatológica y funcional de la harina de hojas y semillas de trupillo, ii) estandarización de formulaciones de embutidos artesanales utilizando la harina de trupillo como fuente proteica, y iii) caracterización bromatológica y sensorial de los embutidos procesados. Resultados— Se comprobó que las harinas obtenidas conservaron el olor y color característicos de cada materia prima. En particular, la harina de semillas presentó bromatológicamente y funcionalmente mejores contenidos de proteínas (27,7%), cenizas (8,04%), capacidad de hinchamiento (16,7 ml de agua/g de muestra), absorción de agua (7,89 g de agua/g de muestra) y capacidad de retención de agua (27,9 g de agua/g de muestra), por lo que fue seleccionada para ser incluida en los embutidos. En las tres formulaciones realizadas (C, CT y T), hubo variaciones en el color y la textura de las salchichas, destacando la Formulación T por presentar mayor contenido en proteínas (13,7%). Sin embargo, los consumidores prefirieron la Formulación C. Conclusiones— Estos resultados permiten proponer la inclusión de embutidos con harina de trupillo en la dieta humana como alternativa a los productos tradicionalesInnovación en TICInnovación SocialInnovación tecnológica para el desarrollo de productos con insumos de la región13 páginasapplication/pdfengDerechos reservados. Corporación universitaria del caribe-cecarhttps://creativecommons.org/licenses/by-nc/4.0/Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2http://doi.org/10.17981/ingecuc.17.2.2021.010Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) 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Disponible en https://sites.google.com/site/1rvcta/v5-n2-2014/r5Protein extenderwater retention capacityswelling capacityfunctional characterizationbromatological analysisPublicationORIGINALPhysicochemical and functional characterization of trupillo.pdfPhysicochemical and functional characterization of trupillo.pdfapplication/pdf551133https://repositorio.cecar.edu.co/bitstreams/964e988f-9193-477a-943e-6fc5f2902e9e/download3bd68f562196271c720b306dd62c6235MD51trueAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-814837https://repositorio.cecar.edu.co/bitstreams/5f108d38-854f-4ad0-8566-624c02864251/downloadb76e7a76e24cf2f94b3ce0ae5ed275d0MD52falseAnonymousREADTEXTPhysicochemical and functional characterization of trupillo.pdf.txtPhysicochemical and functional characterization of trupillo.pdf.txtExtracted texttext/plain55580https://repositorio.cecar.edu.co/bitstreams/d1abd957-9139-4aef-ab9c-a747f40e28a3/download824b85c477fe637e8f0affc7e328eb36MD53falseAnonymousREADTHUMBNAILPhysicochemical and functional characterization of trupillo.pdf.jpgPhysicochemical and functional characterization of trupillo.pdf.jpgGenerated Thumbnailimage/jpeg12767https://repositorio.cecar.edu.co/bitstreams/92eeb983-c2ee-4b39-9915-a4d734b032b0/download0079be907acacf71a5143459f7bddb8fMD54falseAnonymousREADcecar/10791oai:repositorio.cecar.edu.co:cecar/107912025-08-29 03:00:23.494https://creativecommons.org/licenses/by-nc/4.0/Derechos reservados. 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