Evaluation of technical viability in the production of complete baked food for dogs
Sustainable food production: a case study of Brazilian orange juice industry waste...
Study of functional French bread producing during the baking process: a local stud...
Characterization of flours treated by high isostatic pressure (HIP) for applicatio...
Development of functional French breads using passion fruit peel flour: o local st...
Trans free white pan bread: study of the effect of different fats and oils on brea...