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PERFORMANCE OF HEMICELLULOLYTIC ENZYMES IN WHEAT AND RYEGRASS FLOUR BREAD
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PHYSICOCHEMICAL CHARACTERISTICS OF FLOUR AND TECHNOLOGICAL PROPERTIES OF PROTEIN ISOLATE FROM CARIOCA BEAN
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CHARACTERISTICS OF LIMA BEAN (Phaseolus lunatus L.) AS A SOURCE OF VEGETABLE PROTEIN AND POTENTIAL EMULSIFYING CAPABILITY FOR USE IN FOODS
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PRODUCTION OF XYLOOLIGOSACCHARIDES FROM CORN COB XYLANS USING XYLANASES PRODUCED BY Fusarium sp. EA 1.3.1 IN FREE AND IMMOBILIZED FORM
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PHYSICAL AND CHEMICAL PROPERTIES OF FLOUR AND ISOLATED PROTEINS FROM COWPEA (Vigna unguiculata L. Walp)
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SLACAN 2023
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