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INCREASING IRON BIOAVAILABILITY IN RICE-BASED DESSERTS USING AN EXTRUDED RICE MATRIX
Vol.2, 2025 -326446
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SLACAN 2023
Efeito da fibra de broto de bambu em formulação de bolo tipo inglês, com reduzido teor de gordura
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SLACAN 2023
DEVELOPMENT OF FORMULATION FOR AN INDUSTRIAL RED VELVET CAKE: AN ALTERNATIVE TO BUTTERMILK AND THE ADJUSTMENT OF PROCESS PARAMETERS BASED ON THE CREAMING METHOD
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CBCTA 2020
IMPACTOS DO PROCESSAENTO DE FARINHA DE BANANA VERDE NO PERFIL DE TEXTURA DA MASSA DE BISCOITOS TIPO COOKIE
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SLACA 2019
EFEITO DO PROCESSAMENTO SOBRE A COMPOSIÇÃO DE MINERAIS EM FARINHA DE BANANA VERDE
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