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THE EFFECT OF TECHNOLOGICAL QUALITY AND EXTRUSION PROCESSING IN GLUTEN PROTEIN PROFILE OF WHEAT FLOURS
-157773 -
A PROTEOMIC-BASED STUDY TO ASSESS THE EFFECT OF EXTRUSION IN THE ALLERGENIC PROFILE OF WHEAT FLOURS OF DIFFERENT TECHNOLOGICAL QUALITIES
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MECHANICAL PROPERTIES AND SOLUBILITY OF CHITOSAN-BASED ACTIVE FILMS CONTAINING ROSIN RESIN AND ZnOnano
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RYEGRASS NANOSTARCH: PROSPECTION AND CHARACTERIZATION
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COCOYAM STARCH PROPERTIES AND POTENTIAL APPLICATION IN BIODEGRADABLE FILMS
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SLACAN 2025
MAIZE PROTEIN AS A SUSTAINABLE TECHNO-FUNCTIONAL INGREDIENT IN PLANT-BASED MEAT ANALOGUES
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SLACAN 2025
INFLUÊNCIA DO CONGELAMENTO E DA ADIÇÃO DE NANOFIBRAS DE CELULOSE NA QUALIDADE DE MACARRÃO INTEGRAL COZIDO CONGELADO
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SLACAN 2025
In-vitro protein digestibility of whole grain extruded healthy gluten-free snacks of cereal and pulse blends
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SLACAN 2025
CARACTERIZAÇÃO QUÍMICA E QUALIDADE PROTEICA IN VITRO DE MISTURA DE FARINHAS PRÉ-COZIDAS DE MILHETO E FEIJÃO-CAUPI
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SLACAN 2025
BIODISPONIBILIDADE DE FERRO DA COMBINAÇÃO DE FARINHAS PRÉ-COZIDAS DE MILHETO E FEIJÃO-CAUPI COM MELADO DE SORGO
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