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EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
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EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
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EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION
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SENSELATAM 2020
AVALIAÇÃO DA APARÊNCIA DE APRESUNTADOS COM REDUÇÃO DO TEOR DE SÓDIO E ADICIONADOS DE ESPECIARIAS/ERVAS POR MEIO DA METODOLOGIA CATA (CHECK-ALL-THAT-APPLY)
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