INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL.
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- Vitae (01214004), 2018, v. 25, n. 1, p. 37, doi. 10.17533/udea.vitae.v25n1a05
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- Article
Works matching IS 01214004 AND DT 2018 AND VI 25 AND IP 1
Results: 5
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PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION.
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- Vitae (01214004), 2018, v. 25, n. 1, p. 26, doi. 10.17533/udea.vitae.v25n1a04
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- Article
3
KINETIC MODELING OF THE ENZYMATIC HYDROLYSIS OF PROTEINS OF VISCERAS FROM RED TILAPIA (Oreochromis sp.): EFFECT OF SUBSTRATE AND ENZYME CONCENTRATION.
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- Vitae (01214004), 2018, v. 25, n. 1, p. 17, doi. 10.17533/udea.vitae.v25n1a03
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- Article
4
OSMOTIC DEHYDRATION OF GREEN MANGO SAMPLES (Mangifera indica L., Filipino Var.) IN TERNARY SOLUTIONS.
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- Vitae (01214004), 2018, v. 25, n. 1, p. 8, doi. 10.17533/udea.vitae.v24n3a02
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5
PROTEINS FUNCTIONALIZATION: A STRATEGY THAT BOOST THE PERFORMANCE OF THESE MACROMOLECULES FOR INNOVATIVE PHARMACEUTICAL AND FOOD DEVELOPMENTS.
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- Vitae (01214004), 2018, v. 25, n. 1, p. 6, doi. 10.17533/udea.vitae.v25n1a01
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- Article