EFFECT OF GLASS TRANSITION IN COLOR AND TEXTURE CHARACTERISTICS OF DRY YACON
Food Processing
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42419
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ESTUDO DO COMPORTAMENTO REOLÓGICO DE SUCO DE ABACAXI COM YACON ADICIONADO GOMA XANTANA
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DIFERENCIAÇÃO DE CHOCOLATE MEIO AMARGO ENRIQUECIDO COM TEORES DE FARINHA YACON UTILIZANDO ESPECTROSCOPIA DE INFRAVERMELHO PRÓXIMO E QUIMIOMETRIA
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EVALUATION OF PARTIAL REPLACEMENT OF MARGARINE BY SOLID LIPID MICROCAPSULES CONTAINING CHIA OIL IN THE FORMULATION OF COOKIES
