ACEITABILIDADE SENSORIAL E ANÁLISE DE CUSTOS DE PASTAS DE CHOCOLATE COM ADIÇÃO DE COLÁGENO DE FRANGO COMO SUBSTITUTO DE GORDURA
Formulação e processamento de alimentos (FP)
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70879
Publicações em outros proceedings
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sinaferm-2017
EVALUATION OF COLLAGEN QUALITY FROM CHICKEN FEET USING SPECTROSCOPY TECHNIQUES
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IUFoST
PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR
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IUFoST
CHEMICAL COMPOSITION AND SENSORY QUALITY OF GELATIN-FLAVOURED PINEAPPLE PRODUCED FROM COLLAGEN FROM CHICKEN FEET
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IUFoST
The influence of different fats in cake batter
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IUFoST
FAT NETWORK STRUCTURE OF ICE CREAM PRODUCED WITH PALM FAT
