Also published on: SLACAN 2023
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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
SLACAN 2023
EVALUATION OF THE RHEOLOGICAL BEHAVIOR OF DESSERTS BASED ON WHITE LUPINE PROTEIN CONCENTRATE
SLACAN 2023
KINETIC STABILITY OF NANOEMULSIONS OF BABASSU OIL (Orbignya Phalerata Mart) IN WATER: EFFECT OF OIL AND GUAR GUM CONCENTRATION
SLACAN 2023
AVALIAÇÃO DAS PROPRIEDADES TEXTURAIS DE SOBREMESA TIPO “FLAN" UTILIZANDO CONCENTRADO PROTEICO DE TREMOÇO
SLACAN 2023
DETERMINAÇÃO DO EQUILÍBRIO SÓLIDO-LÍQUIDO NO PROCESSO DE EXTRAÇÃO DE PROTEÍNAS DO TREMOÇO
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