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COMPOSITION, TEXTURE, AND COOKING PERFORMANCE OF HYBRID BEEF BURGERS WITH IRRADIATED AND NON-IRRADIATED TENEBRIO MOLITOR FLOUR
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EXPLORING THE ROLE OF GAMMA-IRRADIATED TENEBRIO MOLITOR FLOUR IN LIPID OXIDATION AND PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS
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PERCEPTION OF TEXTURE AND ORAL COMFORT OF PROCESSED AND HOMEMADE MEAT PRODUCTS BY UNTRAINED ELDERLY CONSUMERS
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SLACAN 2025
STRUCTURAL AND TECHNOLOGICAL EFFECTS OF MAIZE PROTEIN IN SOY-PEA PLANT-BASED BURGERS
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SLACAN 2025
AVALIAÇÃO DOS EFEITOS DA SUBSTITUIÇÃO PARCIAL DE CARNE SUÍNA POR FARINHA DE TENEBRIO MOLITOR EM EMULSÕES CÁRNEAS
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