Ciencias de la Ingeniería de Alimentos
Resultados: Listando 10 de 246 en la página 4 de 25
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Development of orally disintegrating films for release of bioactive compounds
Sausage with addition of wheat fiber: technological characteristics, sensory acceptance...
Buriti oil (Mauritia flexuosa L.) in nanoemulsions: production by low energy method,...
Effects of addition of lactic acid bacteria and residue of beer alcoholic fermentation...
Evaluation of the efficiency of lactic acid bacteria for the decontamination of aflatoxin...
Controlling the baking parameters (time, temperature, humidity) may allow the improvement...
Continuous treatment of aqueous phase of hydrothermal liquefaction of Spirulina in...
Effect of addition of pretreated sugarcane fibers in methane production from the...
Training of good milking practices and occurrence of pathogens causing contagious...
Use of peanut skin to produce natural dye powder: study of the effect of the atomization...
Resultados: Listando 10 de 246 en la página 4 de 25
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