SLACAN 2025

IMPACT OF BABASSU MESOCARP FLOUR ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF “PÃO DE QUEIJO”

SLACAN 2025

MAIZE PROTEIN AS A SUSTAINABLE TECHNO-FUNCTIONAL INGREDIENT IN PLANT-BASED MEAT ANALOGUES

SLACAN 2025

STRUCTURAL AND TECHNOLOGICAL EFFECTS OF MAIZE PROTEIN IN SOY-PEA PLANT-BASED BURGERS

SLACAN 2025

EXTRUSION PROCESS FOR ENCAPSULATION OF ESSENTIAL OILS: A SUSTAINABLE TECHNOLOGY FOR DEVELOPING NATURAL PRESERVATIVES FOR BAKERY APPLICATIONS

SLACAN 2025

SUBPRODUTO DA BEBIDA VEGETAL DE AVEIA: COMPOSIÇÃO CENTESIMAL E PROPRIEDADES VISCOAMILOGRÁFICAS EM COMPARAÇÃO AO FARELO DE AVEIA