SLACAN 2023

EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS

SLACAN 2023

EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS

SLACAN 2023

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

SLACAN 2023

EVALUATION OF LINSEED FIBER AND PSYLLIUM HUSK AS METHYLCELLULOSE SUBSTITUTES IN PLANT-BASED ANALOG BURGERS

ENAG 2019

QUALIDADE DE OVOS DE CODORNAS ARMAZENADOS EM DIFERENTES CONDIÇÕES DE TEMPERATURA E TEMPO