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INFLUENCE OF FREEZING AND THE ADDITION OF CELLULOSE NANOFIBERS ON THE QUALITY OF FROZEN COOKED WHOLEMEAL NOODLES
Vol.2, 2025 -334371 -
PHYSICAL PROPERTIES OF GERMINATED BUCKWHEAT FLOUR OBTAINED BY AIR CLASSIFICATION
Vol.2, 2025 -333789 -
MAIZE PROTEIN AS A SUSTAINABLE TECHNO-FUNCTIONAL INGREDIENT IN PLANT-BASED MEAT ANALOGUES
Vol.2, 2025 -333780 -
In-vitro protein digestibility of whole grain extruded healthy gluten-free snacks of cereal and pulse blends
Vol.2, 2025 -330583 -
CHEMICAL CHARACTERIZATION AND PROTEIN QUALITY OF COWPEA PROTEIN ISOLATE IN VIVO
Vol.2, 2025 -331241
Publications in other proceedings
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ICBC 2024
THE EXTRUSION ROLE IN PHENOLIC COMPOUND AND PROTEIN BIOACCESSIBILITY FOR SORGHUM BASED PRODUCTS: A INFOGEST PROTOCOL-BASED STUDY
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SLACAN 2023
SORGO COZIDO, PIPOCADO E EXTRUDADO: UMA NOVA ALTERNATIVA AOS CEREAIS DE USO COMUM
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SLACAN 2023
Effect of transglutaminase on whole grain gluten-free pasta based on chickpea and pearl millet
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SLACAN 2023
Nutrient-rich ready-to-eat snacks processed from whole grains of cereals and pulses seasoned with natural ingredients
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SLACAN 2023
"DESENVOLVIMENTO E CARACTERIZAÇÃO QUÍMICA DE MASSAS ALIMENTÍCIAS DE MILHETO (Pennisetum glaucum (L.) R. Br.)"
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