João Trajano Schults | ICBC 2024 | Galoá Proceedings

State University of Campinas (UNICAMP)

João Trajano Schults

Is this your profile? Do login to access your certificates

CONSUMER ATTITUDES AND PREFERENCES TOWARD NATURALLY FERMENTED SAVORY BISCUIT
SCHULTS, João Trajano ¹
ORTEGA, Camila Alves Cruz ²
¹ Universidade Estadual de Campinas (UNICAMP)
² Universidade de São Paulo | (University of São Paulo)
Vol 3, 2024. -
320619

Sensory characterization of food, consumer-food relation – (CS)

Poster
FOAM-MAT DRYING OF SOLID RESIDUE OF EDIBLE MUSHROOM (Agaricus bisporus)
SCHULTS, João Trajano ¹
JUNIOR, José Lucena Barbosa
¹ Universidade Estadual de Campinas (UNICAMP)
Vol 3, 2024. -
320617

Encapsulation, nanoprocessing, rheology, extraction, modeling, simulation, and optimization of processes, food processing, emerging technology, etc – (ET)

Poster

Co-authors (2)

Publications in other proceedings

SLACA 2019
DESENVOLVIMENTO E ACEITAÇÃO SENSORIAL DE EMPANADO DE FRANGO DO TIPO NUGGETS COM SUBSTITUIÇÃO DE PROTEÍNA DE SOJA POR FARINHA DE FEIJÃO CAUPI (Vigna unguiculata)