STABILITY OF CURCUMIN IN DIFFERENT POLYMER MATRIX GELATIN-CHITOSAN-BASED
Composto Bioativos (CB)
vol. 1, 2013 -
11006
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ICBC 2018
MANGO PEEL FLOUR PRODUCTION: A PERSPECTIVE OF ITS BY-PRODUCT VALORIZATION
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ICBC 2018
Active starch films incorporated with camu-camu (Myrciaria dubia) residue
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ICBC 2018
Evaluation of different pomegranate powder concentrations in active starch-based films
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ICBC 2018
Impact of flour substitution type and concentration on heat and mass transport during bread baking
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slaca-2017
EVALUATION OF THE DRYING TEMPERATURE ON THE COLOR AND ACTIVE COMPOUNDS FROM BY-PRODUCTS OF CAMU-CAMU
