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VALORIZATION OF BARU (Dipteryx alata Vogel) COPRODUCTS THROUGH THE PRODUCTION OF PROTEIN CONCENTRATES: BIOACTIVE COMPOUNDS AND MINERAL PROFILE
Vol.2, 2025 -348798 -
PROTEIN CONCENTRATES FROM DEFATTED BARU NUT: INFLUENCE OF SOLUBILIZATION pH ON TOTAL PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY, AND FUNCTIONAL PROPERTIES
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SLACAN 2023
EFFECT OF TEMPERATURE AND ULTRASOUND APPLICATION ON THE HYDRATION OF CORN GRAINS
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SLACAN 2023
COMBINED TREATMENT WITH ALKALINE HYDROGEN PEROXIDE AND ULTRASOUND TO INTENSIFY EXTRACTION OF PROTEINS FROM BREWER'S SPENT GRAIN
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ICBC 2022
INTENSIFICATION OF THE EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM JALAPEÑO PEPPER (CAPSICUM ANNUUM L.) USING HIGH-INTENSITY ULTRASOUND AS PRE-TREATMENT
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SLACA 2021
CHEMICAL COMPOSITION OF MALT BAGASSE OBTAINED FROM TWO BREWERY INDUSTRIES
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SLACA 2021
Water sorption properties of jalapeño pepper seeds (Capsicum annuum L.): an assessment under storage and drying conditions
Discussões Científicas de Qualidade
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