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Effect of pink pepper extract and packaging type on the quality and oxidative stability of chicken burger
vol. 4, 2019 -112085 -
LOW-SALT BEEF BURGUERS: EFFECTS ON SENSORY AND TEXTURE PROPERTIES
vol. 4, 2019 -116913 -
“CAN THE ADDITION OF PINK PEPPER EXTRACT MODIFY THE DYNAMIC SENSORY PROFILE OF CHICKEN BURGER?”
vol. 4, 2019 -112455 -
OPTIMIZATION OF UMAMI COMPOUNDS EXTRACTION FROM SHIITAKE (Lentinula edodes) BYPRODUCTS
vol. 4, 2019 -116922
Publications in other proceedings
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SLACAN 2023
BEE POLLEN AS A FUNCTIONAL INGREDIENT IN ARTISANAL BREAD
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SLACAN 2023
DYNAMIC SENSORY CHARACTERISTICS AND SURVIVAL ANALYSIS OF COOKIES FORMULATED WITH THE ADDITION OF THAUMATIN
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SENSELATAM 2020
LOW-SODIUM CORN EXTRUDED SNACKS AND FLAVOR ENHANCER FROM SHIITAKE BYPRODUCTS: A SENSORY PERSPECTIVE
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