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PHYSICOCHEMICAL CHARACTERISTICS OF FLOUR AND TECHNOLOGICAL PROPERTIES OF PROTEIN ISOLATE FROM CARIOCA BEAN
-157731 -
CHARACTERISTICS OF LIMA BEAN (Phaseolus lunatus L.) AS A SOURCE OF VEGETABLE PROTEIN AND POTENTIAL EMULSIFYING CAPABILITY FOR USE IN FOODS
-157734 -
WHOLEMEAL PALMS FLOUR RICH IN MUCILAGE IN SNACKS BASED ON WHOLEMEAL YELLOW CORN FLOUR
-157759 -
THERMODEXTRINIXED AND OXIDIZED RYEGRASS NANOSTARCH APPLIED IN ACRYLIC PAINT
-157695 -
PHYSICAL AND CHEMICAL PROPERTIES OF FLOUR AND ISOLATED PROTEINS FROM COWPEA (Vigna unguiculata L. Walp)
-157732
Publications in other proceedings
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SLACAN 2025
MULTIVARIATE OPTIMIZATION OF A FOOD GEL BASED ON FORAGE PALM MUCILAGE: RHEOLOGICAL AND TEXTURE ANALYSIS
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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
POTENTIAL SYMBIOTIC NON-DAIRY BEVERAGE FERMENTED BY LACTOBACILLI USING WATER-SOLUBLE EXTRACT FROM GERMINATED PURPLE CORN ADDED WITH XYLOOLIGOSACCHARIDES OBTAINED FROM CORNCOB
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SLACAN 2023
Emulsifiers as technological improvers in the development of baked microwave bread produced from gluten-free frozen dough.
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