Amanda Parra-Campos

Natural pigment extraction optimization from coffee exocarp and its use as a natural dye in French meringue.

L. E. Ordóñez-Santos, Amanda Parra-Campos, 2019, Food chemistry.

Effect of the addition of fique bagasse microparticles in obtaining a biobased material based on cassava starch.

José Fernando Solanilla Duque, L. Serna-Cock, Amanda Parra-Campos, 2022, International journal of biological macromolecules.