Development of the national food chemical composition database (ingredients, prepa...
Controlled differential hydration process with high retention of soluble solids (P...
Chemical characterization of bioactive compounds of non-conventional food plants (...
Nutritional and technological properties of the starchy fraction of carioca bean o...
NATURALNESS IN PROCESSED FOODS: STUDY ON OBTAINING A PROTEIN-ENRICHED BAKERY PRO...
Study of continuous-flow microwave thermal processing of cloudy apple juice