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