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Emulsifiers as technological improvers in the development of baked microwave bread produced from gluten-free frozen dough.
Vol.1, 2023 -167957 -
EVALUATION OF THE COLOR STABILITY OF INSTANT NOODLES ENRICHED WITH NATURAL PIGMENTS
Vol.1, 2023 -162033 -
PROPRIEDADES FÍSICO-QUÍMICAS DE FEIJÕES COMERCIALIZADOS NA CIDADE DE VITÓRIA DA CONQUISTA (BA)
Vol.1, 2023 -165841 -
POTENTIAL SYMBIOTIC NON-DAIRY BEVERAGE FERMENTED BY LACTOBACILLI USING WATER-SOLUBLE EXTRACT FROM GERMINATED PURPLE CORN ADDED WITH XYLOOLIGOSACCHARIDES OBTAINED FROM CORNCOB
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IMPACT OF THE CONVECTIVE DRYING PROCESS OF UMBU (Spondias tuberosa Arruda) PEEL ON THE TOTAL SOLUBLE PHENOLIC COMPOUNDS CONTENT
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Discussões Científicas de Qualidade
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