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CORN BY-PRODUCT AND ITS PROPERTY IN BAKERY
Vol.2, 2025 -331581
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SLACAN 2023
DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE GELEIA LIGHT DE LARANJA PERA COM PIMENTA DEDO DE MOÇA
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SLACAN 2023
Análise sensorial de biscoito sem glúten elaborado com farinha do albedo e casca de maracujá
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SLACAN 2023
PREPARATION OF GLUTEN-FREE BREAD WITH GRAPE BAGASSE FLOUR
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SLACAN 2023
COMPARISON BETWEEN XANTHAN GUM AND HYDROXYPROPYLMETHYCELLULOSE IN THE PREPARATION OF GLUTEN-FREE BREADS
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SLACAN 2023
KINETICS OF DRYING AND REHYDRATION OF APPLE SLICES
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