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EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
Vol.1, 2023 -167261 -
EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
Vol.1, 2023 -168576 -
EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS
Vol.1, 2023 -167260 -
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
Vol.1, 2023 -168627
Publications in other proceedings
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SLACA 2021
EFFECTS OF VEGETABLE PROTEINS AS RED MEAT REPLACERS IN HYBRID MEAT EMULSIONS
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SLACA 2021
AVALIAÇÃO DAS PROPRIEDADES FÍSICO-QUÍMICAS DE PROTEÍNAS VEGETAIS VISANDO A APLICAÇÃO EM PRODUTOS CÁRNEOS HÍBRIDOS
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SLACA 2021
IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY
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SLACA 2021
ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
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ENAG 2019
MONITORAMENTO DA VIGILÂNCIA SANITÁRIA NOS ESTABELECIMENTOS DE ALIMENTAÇÃO DO MUNICÍPIO DE POMBAL-PB
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