ACEITABILIDADE DE BOLOS PRODUZIDOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE MAÇÃ VERDE: FIBRAS ALIMENTARES x QUALIDADE SENSORIAL
Formulação e processamento de alimentos (FP)
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71370
Publicações em outros proceedings
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ICBC 2018
PRODUCTION OF FERMENTED BEVERAGE BASED ON SOYBEAN WATER-SOLUBLE EXTRACT ADDED FROM MACAÚBA PULP (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.) USING YOGURT CULTURE AND PROBIOTIC LINEAGE
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IUFoST
ENZYMATIC HYDROLYSATES FROM WHEY PROTEIN CONCENTRATE: PEPTIDE PROFILE AND ANTIOXIDANT ACTIVITY
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IUFoST
COMPARISON OF METHODOLOGIES FOR THE DETERMINATION OF THE DEGREE OF HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE AND REACTION TIME
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IUFoST
ENZYMATIC HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE ON PEPTIDE PROFILE
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IUFoST
USE OF DIFFERENT PROTEASES TO OBTAIN WHEY PROTEIN CONCENTRATE HYDROLYSATES WITH INHIBITORY ACTIVITY TOWARD ANGIOTENSIN-CONVERTING ENZYME
