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SENSORY CHARACTERIZATION THROUGH THE QUANTITATIVE DESCRIPTIVE ANALYSIS (ADQ) OF SMOKED BOVINE LIVER HAMBURGER TYPE PRODUCTS WITH AND WITHOUT OAT FLOUR
Vol 14, 2021 -144466 -
PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES EVALUATION OF CASTANHOLA ALMOND FLOUR
Vol 14, 2021 -144666 -
DEVELOPMENT AND PHYSICOCHEMICAL CHARACTERIZATION OF MIXED FAVA BEAN (PHASEOLUS LUNATUS L.) AND BROWN RICE (ORYZA SATIVA) FLOUR
Vol 14, 2021 -144467 -
NUTRITIONAL AND TECHNOLOGICAL EVALUATION OF PASSION FRUIT SEED CAKE FLOUR
Vol 14, 2021 -144287 -
ACCEPTANCE AND PURCHASE INTENTION OF LIQUID CHEEESE WHEY-BASED FROZEN YOGURTS SUPPLEMENTED WITH INULIN
Vol 14, 2021 -144615
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SLACAN 2023
ACCEPTANCE AND PURCHASE INTENTION OF BREAD FORMULATIONS ENRICHED WITH CASTANHOLA ALMOND FLOUR
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ICBC 2022
ANALYSIS OF THE PROFILE OF AMINO ACIDS AND FATTY ACIDS PRESENT IN A MIXED FLOUR OF FAVA BEANS (PHASEOLUS LUNATUS L.) AND BROWN RICE (ORYZA SATIVA)
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ICBC 2022
PHENOLIC COMPOSITION AND BIOACTIVITY OF CASTANHOLA ALMOND FLOUR
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