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Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.
- Published in:
- Journal of Food Science & Technology, 2023, v. 60, n. 2, p. 538, doi. 10.1007/s13197-022-05636-5
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- Article
DESIDRATAÇÃO E APROVEITAMENTO DE RESÍDUO DE PEDÚNCULO DE CAJU COMO ADIÇÃO DE FIBRA NA ELABORAÇÃO DE HAMBÚRGUER.
- Published in:
- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 4, p. 571
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- Article
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfbc.12732
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- Article
Chemical characterization and antioxidant capacity of 'Cambui' (Myrciaria tenella) products.
- Published in:
- Comunicata Scientiae, 2018, v. 9, n. 4, p. 695, doi. 10.14295/CS.v9i4.2351
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- Article
Central composite rotatable design approach to optimize 'Italia' raisin drying conditions.
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- Comunicata Scientiae, 2015, v. 6, n. 4, p. 454, doi. 10.14295/CS.v6i4.993
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- Article
Rootstock for the 'BRS Magna' grapevine grown in a tropical region affects the quality of the stored juice.
- Published in:
- Revista Ciência Agronômica, 2020, v. 51, n. 3, p. 1, doi. 10.5935/1806-6690.20200052
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- Article