SENSELATAM 2020
LOW-SODIUM CORN EXTRUDED SNACKS AND FLAVOR ENHANCER FROM SHIITAKE BYPRODUCTS: A SENSORY PERSPECTIVE
SLACA 2019
LOW-SALT BEEF BURGUERS: EFFECTS ON SENSORY AND TEXTURE PROPERTIES
SLACA 2019
Effect of pink pepper extract and packaging type on the quality and oxidative stability of chicken burger
SLACA 2019
OPTIMIZATION OF UMAMI COMPOUNDS EXTRACTION FROM SHIITAKE (Lentinula edodes) BYPRODUCTS
SLACA 2019
“CAN THE ADDITION OF PINK PEPPER EXTRACT MODIFY THE DYNAMIC SENSORY PROFILE OF CHICKEN BURGER?”
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