XV CIBIA

PERCEPTION OF TEXTURE AND ORAL COMFORT OF PROCESSED AND HOMEMADE MEAT PRODUCTS BY UNTRAINED ELDERLY CONSUMERS

XV CIBIA

READY-TO-EAT RESTRUCTURED MEAT PRODUCTS WITH PROTEOLYTIC ENZYMES FOR THE ELDERLY: TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES

SLACAN 2023

EVALUATION OF VEGETABLE PROTEIN FROM RICE BRAN EXTRUDATE WITH VARYING MOISTURE CONTENT

SLACAN 2023

CAPACIDADE DE ESTRUTURAÇÃO E MOLDAGEM PARA FORMULAÇÕES DE EXTRUSADOS DE FARELO DE ARROZ E TEORES DISTINTOS DE UMIDADE

SLACAN 2023

Influence of the Addition of Proteolytic Enzymes (Papain and Bromelain) on the Textural Properties of Restructured Meat Products for Elderly Consumers