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Consumer perception and acceptability of alternative plant-based winter beverages
Vol.1, 2023 -166025 -
Development and evaluation of a plant-based beverage made from baru (Dipteryx alata Vog) nut with cocoa flavor
Vol.1, 2023 -166021 -
EVALUATION OF THE FOAMING PROPERTY OF WHITE BEAN (Phaseolus vulgaris) PROTEINS
Vol.1, 2023 -166131 -
RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF PLAIN YOGURT
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SENSORY OVERVIEW REGARDING THE PREFERENCE ORDERING OF CAKE MIX SAMPLES DEVELOPED WITH ORA-PRO-NOBIS FLOUR (Pereskia aculeata)
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SLACAN 2025
DETERMINATION OF THE SENSORY AND EMOTIONAL ATTRIBUTES OF A YOGURT BAR THROUGH FOCUS GROUP DISCOURSE
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SLACA 2021
EXPLORATORY STUDY OF THE PERCEPTION OF CONSUMERS IN RELATION TO A PLANT BASED ICE CREAM
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CBCTA 2020
EFFECT OF FORMULATION AND PROCESS CONDITION IN PHYSICAL-CHEMICAL CHARACTERIZATION OF NON-FAT YOGURTS
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