Vivian Caetano Bochi | ICBC 2024 | Galoá Proceedings

Vivian Caetano Bochi

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OPTIMIZING SOY PROTEIN AND OAT FIBER IN CHOCOLATE CAKE MIX WITH RESPONSE SURFACE METHODOLOGY: EFFECTS ON TEXTURE PROFILE
AUGUSTI, Paula ¹
CASTRO, Samara Dias de ²
BOCHI, Vivian Caetano ³
¹ Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS)
² Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA)
³ Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA),
Vol 3, 2024. -
318284

Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF)

Poster

Co-authors (2)