SLACAN 2023

DEVELOPMENT OF A HAM-LIKE PRODUCT MADE WITH FISH OF LOW COMMERCIAL VALUE PROCESSED WITH HIGH-INTENSITY ULTRASOUND

SLACAN 2023

PHYSICOCHEMICAL CHARACTERISTICS OF KAMABOKO PREPARED WITH RED PORGY AND BEETROOT FLOUR

SLACAN 2023

QUALITY PARAMETERS OF KAMABOKO PREPARED WITH RED PORGY ADDED WITH BEETROOT FLOUR

SLACAN 2023

PHYSICOCHEMICAL AND PHENOLIC COMPOSITION, AND IN VITRO ANTIOXIDANT CAPACITY OF THE PULP, PEEL, AND SEEDS OF GRAVATÁ, AN UNCONVENTIONAL FOOD PLANT FROM BRAZIL