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PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
Vol.1, 2023 -167194 -
GEL EMULSIONS BASED ON PLANT PROTEINS CONTAINING CANOLA OIL AS SATURATED FAT REPLACEMENT IN EMULSIONED MEAT PRODUCTS: PHYSICOCHEMICAL PROPERTIES
Vol.1, 2023 -167191
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SLACA 2021
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
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SLACA 2021
Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
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SLACA 2021
THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
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SLACA 2021
Vegetable powders as an alternative to nitrite in fermented sausages naturally cured
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SLACA 2021
IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY
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