Also published on: SLACAN 2025
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SLACAN 2025
MULTIVARIATE OPTIMIZATION OF A FOOD GEL BASED ON FORAGE PALM MUCILAGE: RHEOLOGICAL AND TEXTURE ANALYSIS
ICBC 2024
ENHANCING NUTRITIONAL AND BIOACTIVE PROPERTIES OF BISCUITS THROUGH THE INCORPORATION OF UMBU AND BURITI PEEL FLOURS: A STUDY ON PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND DIETARY FIBER ENRICHMENT
CIPCA 2023
WHOLEMEAL PALMS FLOUR RICH IN MUCILAGE IN SNACKS BASED ON WHOLEMEAL YELLOW CORN FLOUR
CIPCA 2023
CHARACTERISTICS OF LIMA BEAN (Phaseolus lunatus L.) AS A SOURCE OF VEGETABLE PROTEIN AND POTENTIAL EMULSIFYING CAPABILITY FOR USE IN FOODS
CIPCA 2023
PHYSICAL AND CHEMICAL PROPERTIES OF FLOUR AND ISOLATED PROTEINS FROM COWPEA (Vigna unguiculata L. Walp)
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