RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH
Food Engineering
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41871
Publications in other proceedings
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COBEQ & ENBEQ
PROJETO DE UMA CAVIDADE DE MICRO-ONDAS PARA PROCESSARMENTO DE ALIMENTOS LÍQUIDOS
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COBEQ & ENBEQ
COMPARING CASTING AND EXTRUSION PROCESSES TO PRODUCE CASSAVA STARCH PLASTICS
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cobeq-2014
Propriedades dielétricas do purê de manga cru nas frequências de 500 a 3000 MHz entre as temperaturas de 10 e 90 ºC
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slaca-2013
CHANGES IN COLOUR AND TEXTURE DURING OSMOTIC DEHYDRATION OF GREEN BANANA
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slaca-2013
EFFECT OF COMPOSITION AND TEMPERATURE ON THE DIELECTRIC PROPERTIES OF SIMULATED GREEN COCONUT WATER FOR FIELD FREQUENCIES BETWEEN 0.5 AND 3.0 GHZ
