SLACAN 2025
IMPACT OF PURPLE CORN (Zea mays L.) FLOUR ADDITION ON THE PROXIMATE COMPOSITION AND PHENOLIC COMPOUNDS IN SANDWICH BREAD
SLACAN 2025
PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE BISCUITS WITH THE ADDITION OF MONGUBA SEEDS (Pachira aquatica) AND CASHEW NUT FLOUR (Anacardium occidentale)
SLACAN 2023
PROXIMATE COMPOSITION AND BACTERIA VIABILITY IN PROBIOTIC COTTAGE CHEESE PROCESSED BY OHMIC HEATING
SLACAN 2023
PROCESSING AND PHYSICOCHEMICAL PARAMETERS OF WHEY-BASED POPSICLES SUBMITTED TO OHMIC HEATING
SLACAN 2023
OHMIC HEATING APPLIED AS ALTERNATIVE PROCESSING FOR WHEY-BASED POPSICLES: BIOACTIVE COMPOUNDS AND QUALITY PARAMETERS
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.
Check the link "How to cite" in the paper's page, to see how to properly cite the paper