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DEVELOPMENT OF CEREAL BARS USING SORBITOL SYRUP, PEANUT BUTTER AND Spirulina sp.
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DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING
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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
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CIPCA 2023
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CIPCA 2023
UMBU FRUIT BARS STRUCTURED WITH DIFFERENT HYDROCOLLOIDS: XANTHAN, AGAR, CARRAGEENAN AND LOW METHOXYL PECTIN
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CIPCA 2023
INFLUENCE OF RED RICE HUSK IN THE SOLUBILIZATION AND DETERMINATION OF THE ISOELECTRIC POINT OF PROTEINS
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CIPCA 2023
HYDROCOLLOIDS PRESENT IN FORAGE PALM ENHANCE THE TECHNOLOGICAL CHARACTERISTICS OF LINGUINE-TYPE PASTA
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