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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 -
PLEUROTUS OSTREATUS EXTRACT AS A NATURAL ANTIOXIDANT IN BEEF BURGER: EVALUATION OF QUALITY AND STABILITY
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SUSTAINABLE RECOVERY OF PLEUROTUS OSTREATUS RESIDUES: EXTRACTION OF BIOACTIVE COMPOUNDS WITH PRESSURIZED LIQUIDS
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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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SLACA 2021
EFEITOS DO PH FINAL E PERÍODO DE ARMAZENAMENTO CONGELADO NA MACIEZ INSTRUMENTAL DE BIFES DE BOVINOS NELORE (BOS INDICUS)
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SLACA 2021
EFFECT OF FREEZING AND FINAL PH ON THE COLOR STABILITY OF LONGISSIMUS LUMBORUM NELORE MEAT FILLETS (BOS INDICUS)
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