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Sensory optimization of gluten-free focaccia bread enriched with cashew stalk flour
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ASPECTOS FÍSICO–QUÍMICOS, COLORIMÉTRICOS E RENDIMENTO DE AMIDO EXTRAÍDO A PARTIR DE INHAME (DIOSCOREA ALATA)
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PERFIL CENTESIMAL, MICROBIOLÓGICO E PROPRIEDADES TECNOLÓGICAS DE FARINHA DE CASCA DE ABACAXI
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SBPO 2023
OTIMIZAÇÃO DO PROCESSO DE EXTRAÇÃO DE QUITOSANA PROVENIENTE DE RESÍDUOS DO CAMARÃO (Litopenaeus vannamei)
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