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CIPCA 2023

ISBN: 978-65-89463-47-4
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Proceedings of the IX International Conference on Food Proteins and Colloids

ISBN: 978-65-89463-47-4
  • English
  • Portuguese, Brazil
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Universidade Federal da Paraíba

Rebeka Cunha

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Papers 1
  • FLAVOURING INGREDIENT DERIVED FROM CHICKEN BONE HYDROLYSATES

    • Rebeka Cunha 1
    • Leila Moreira de Carvalho 1
    • Viviane Fontes 1
    • Mercia Sousa Galvão 2
    • Maria Teresa Bertoldo Pacheco 3
    • Marta Suely Madruga 1
    • Taliana Bezerra 1
    • 1 Universidade Federal da Paraíba
    • 2 Universidade Federal de Sergipe
    • 3 Instituto de Tecnologia de Alimentos
    -
    158180
    New processes and ingredients
    Poster

Co-authors (6)

  • Maria Teresa Bertoldo Pacheco

    5 publications

  • Marta Suely Madruga

    4 publications

  • Leila Moreira De Carvalho

    1 publication

  • Viviane Fontes

    1 publication

  • Mercia Sousa Galvão

    1 publication

  • Taliana Bezerra

    1 publication

Publications in other proceedings

  • SLACAN 2023

    Aplicação da pele de prata do café em queijo tipo cottage fermentado com kefir

  • SLACAN 2023

    IMPACTO DA TEMPERATURA NA COMPOSIÇÃO VOLATIL DE INGREDIENTE AROMATIZANTE OBTIDO A PARTIR DE HIDROLISADOS DE OSSOS DE FRANGO

  • SLACAN 2023

    EFEITO DO TEMPO DE TRATAMENTO TÉRMICO A ALTA PRESSÃO NA COMPOSIÇÃO VOLATIL DE SUBSTRATO AROMATIZANTE DE OSSOS DE FRANGO

  • SLACAN 2023

    DESENVOLVIMENTO DE AROMATIZANTE A PARTIR DE OSSOS CAPRINOS: PRINCIPAIS VOLÁTEIS FORMADOS

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