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HYDROCOLLOIDS PRESENT IN FORAGE PALM ENHANCE THE TECHNOLOGICAL CHARACTERISTICS OF LINGUINE-TYPE PASTA
-157725 -
CHEMICAL INTERACTIONS BETWEEN ISOLATED SOY PROTEIN AND VITAL GLUTEN IN MEAT ANALOGUE OBTAINED BY THERMOPLASTIC EXTRUSION AT HIGH MOISTURE
-157770 -
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
Publications in other proceedings
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ICBC 2024
ENHANCING NUTRITIONAL AND BIOACTIVE PROPERTIES OF BISCUITS THROUGH THE INCORPORATION OF UMBU AND BURITI PEEL FLOURS: A STUDY ON PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND DIETARY FIBER ENRICHMENT
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SLACAN 2023
DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING
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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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