Publications in other proceedings
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SLACAN 2025
IMPACT OF BABASSU MESOCARP FLOUR ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF “PÃO DE QUEIJO”
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SLACAN 2025
MAIZE PROTEIN AS A SUSTAINABLE TECHNO-FUNCTIONAL INGREDIENT IN PLANT-BASED MEAT ANALOGUES
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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
EXTRUSION PROCESS FOR ENCAPSULATION OF ESSENTIAL OILS: A SUSTAINABLE TECHNOLOGY FOR DEVELOPING NATURAL PRESERVATIVES FOR BAKERY APPLICATIONS
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SLACAN 2025
SUBPRODUTO DA BEBIDA VEGETAL DE AVEIA: COMPOSIÇÃO CENTESIMAL E PROPRIEDADES VISCOAMILOGRÁFICAS EM COMPARAÇÃO AO FARELO DE AVEIA
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