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EFEITO DA SUBSTITUIÇÃO DE TRIPOLIFOSFATO DE SÓDIO POR HIDROCOLÓIDES EM PRODUTO CÁRNEO REESTRUTURADO SOBRE AS PROPRIEDADES FÍSICO-QUÍMICAS
vol. 4, 2019 -116021 -
EFFECT OF PAPAIN ENZYME ADDITION BY INJECTION AND MARINATION IN BEEF FOR ELDERLY CONSUMPTION
vol. 4, 2019 -115000 -
EMULSION GELS BASED ON PORCINE SKIN AND DIETARY FIBERS FOR THE PORK BACK FAT SUBSTITUTION IN MEAT PRODUCTS
vol. 4, 2019 -111992
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SLACAN 2023
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
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SLACAN 2023
EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
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SLACAN 2023
ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS.
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SLACAN 2023
EVALUATION OF VEGETABLE PROTEIN FROM RICE BRAN EXTRUDATE WITH VARYING MOISTURE CONTENT
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SLACAN 2023
CAPACIDADE DE ESTRUTURAÇÃO E MOLDAGEM PARA FORMULAÇÕES DE EXTRUSADOS DE FARELO DE ARROZ E TEORES DISTINTOS DE UMIDADE
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