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OSBORNE SOLUBILITY AND ISOELECTRIC POINT OF BROWN RED RICE PROTEINS
-157756 -
UMBU FRUIT BARS STRUCTURED WITH DIFFERENT HYDROCOLLOIDS: XANTHAN, AGAR, CARRAGEENAN AND LOW METHOXYL PECTIN
-157757 -
INFLUENCE OF RED RICE HUSK IN THE SOLUBILIZATION AND DETERMINATION OF THE ISOELECTRIC POINT OF PROTEINS
-157755 -
RYEGRASS AS A NOVEL SOURCE OF FOOD PROTEIN
-157712
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SLACAN 2023
DEVELOPMENT OF CEREAL BARS USING SORBITOL SYRUP, PEANUT BUTTER AND Spirulina sp.
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SLACAN 2023
IMPACT OF THE CONVECTIVE DRYING PROCESS OF UMBU (Spondias tuberosa Arruda) PEEL ON THE TOTAL SOLUBLE PHENOLIC COMPOUNDS CONTENT
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SLACAN 2023
OPTIMIZATION OF EXTRACTING SOLUTION OF TOTAL SOLUBLE PHENOLIC COMPOUNDS FROM RYEGRASS USING WHITE TECHNOLOGY ASSISTED BY LOW-FREQUENCY ULTRASOUND
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