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SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS
Vol.1, 2023 -165878 -
Emulsifiers as technological improvers in the development of baked microwave bread produced from gluten-free frozen dough.
Vol.1, 2023 -167957 -
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
Vol.1, 2023 -168299 -
DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING
Vol.1, 2023 -168800
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SLACAN 2025
MULTIVARIATE OPTIMIZATION OF A FOOD GEL BASED ON FORAGE PALM MUCILAGE: RHEOLOGICAL AND TEXTURE ANALYSIS
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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
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CIPCA 2023
WHOLEMEAL PALMS FLOUR RICH IN MUCILAGE IN SNACKS BASED ON WHOLEMEAL YELLOW CORN FLOUR
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CIPCA 2023
CHARACTERISTICS OF LIMA BEAN (Phaseolus lunatus L.) AS A SOURCE OF VEGETABLE PROTEIN AND POTENTIAL EMULSIFYING CAPABILITY FOR USE IN FOODS
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CIPCA 2023
PHYSICAL AND CHEMICAL PROPERTIES OF FLOUR AND ISOLATED PROTEINS FROM COWPEA (Vigna unguiculata L. Walp)
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