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ENCAPSULATED AÇAÍ EXTRACT ADDED TO FISH BURGER MADE WITH PIRARUCU TRIMMINGS: EFFECT ON CHEMICAL AND TECNOLOGICAL PROPERTIES
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Nutritional and antinutritional characteristics of tamarind (Tamarindus indica L.) byproduct flours: development of salted dragées
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SHELF LIFE OF FISH BURGER MADE WITH PIRARUCU TRIMMINGS AND ENCAPSULATED AÇAÍ EXTRACT
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PROPRIEDADES TECNOLÓGICAS E REOLÓGICAS DA FARINHA OBTIDA DA CASCA E POLPA DE ARARUTA (Maranta arundinacea)
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EXPLORING THE NUTRITIONAL AND INDUSTRIAL POTENTIAL OF VITIS LABRUSCA GRAPES IN GOIÁS: A COMPREHENSIVE ANALYSIS OF RESIDUES AND THEIR IMPACT ON FOOD PROPERTIESAND SAFETY
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SLACAN 2023
MICROBIOLOGICAL ASSESSMENT OF BREAD ENRICHED WITH BOVINE LUNG FLOUR: IMPLICATIONS FOR HUMAN CONSUMPTION AND SAFET
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