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Development of plant-based hamburgers using flours from native species to the Amazon Biome
Vol.1, 2023 -163133 -
OBTAINING AN INNOVATIVE FERMENTED INGREDIENT FROM BABASSU AND BRAZIL NUT KERNELS: ADDING VALUE TO FOREST PRODUCTS
Vol.1, 2023 -164406 -
FERMENTATION OF FLOURS FROM THE AMAZON BIOME: IMPACT ON THEIR COMPOSITION AND TECHNO-FUNCTIONAL PROPERTIES
Vol.1, 2023 -164536
Publications in other proceedings
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SLACA 2021
CHANGES IN ANTIOXIDANT ACTIVITY OF LENTIL PROTEINS AFTER ENZYMATIC HYDROLYSIS AND DIFFERENT PROCESSING TREATMENTS
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SLACA 2021
INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE ANTIOXIDANT PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS CV. CARIOCA) PROTEIN HYDROLYSATES
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PIBIC 2021
Como diferentes processos tecnológicos podem afetar as propriedades antioxidantes de hidrolisados produzidos a partir de proteínas vegetais?
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