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Quinoa Flour in Cookies: A critical review of formulation, sensory, and technological challenges in a framework for future innovation
Vol.2, 2025 -330087 -
EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH GERMINATED QUINOA FLOUR AND FAT REDUCTION ON BIOACTIVE COMPOUNDS, PHYSICAL AND SENSORY PROPERTIES OF COOKIES
Vol.2, 2025 -333908 -
EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CAÑIHUA AND GRAPE POMACE ON THE ANTIOXIDANT AND SENSORY PROPERTIES OF FUNCTIONAL COOKIES
Vol.2, 2025 -333902 -
CONSUMER ANALYSIS OF OMEGA 3, 6 AND 9 ENRICHED PORK: INSIGHTS FROM AN ONLINE STUDY
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PLEUROTUS OSTREATUS EXTRACT AS A NATURAL ANTIOXIDANT IN BEEF BURGER: EVALUATION OF QUALITY AND STABILITY
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SLACAN 2023
HÁBITOS, PERFIL E ENVOLVIMENTO DE CONSUMIDORES BRASILEIROS DE CAFÉ
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SLACAN 2023
EFFECT OF ULTIMATE PH ON MEAT TENDERNESS OF AGED LONGISSIMUS DORSI STEAKS FROM ZEBU NELORE BULLS (BOS INDICUS) DURING LONG-TERM FROZEN STORAGE
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SLACAN 2023
IMPACT OF ULTIMATE PH ON MYOGLOBIN REDOX FORMS AND CIE COLOR ON LONGISSIMUS LUMBORUM AGED STEAKS OF NELORE BULLS (BOS INDICUS) DURING LONG-TERM FROZEN STORAGE
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SLACAN 2023
DYNAMIC SENSORY CHARACTERISTICS AND SURVIVAL ANALYSIS OF COOKIES FORMULATED WITH THE ADDITION OF THAUMATIN
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SLACAN 2023
Temporal and hedonic sensory characterization of Peruvian pisco
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