Publications in other proceedings
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SLACA 2021
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
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SLACA 2021
EFFECTS OF VEGETABLE PROTEINS AS RED MEAT REPLACERS IN HYBRID MEAT EMULSIONS
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SLACA 2021
AVALIAÇÃO DAS PROPRIEDADES FÍSICO-QUÍMICAS DE PROTEÍNAS VEGETAIS VISANDO A APLICAÇÃO EM PRODUTOS CÁRNEOS HÍBRIDOS
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SLACA 2021
THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
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SLACA 2021
INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
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