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Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4469, doi. 10.3390/app13074469
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- Article
Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 22, p. 10849, doi. 10.3390/app112210849
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- Article
The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5497, doi. 10.1002/fsn3.1847
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- Article
Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement.
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- European Food Research & Technology, 2017, v. 243, n. 10, p. 1729, doi. 10.1007/s00217-017-2877-3
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- Article
Oil structuring properties of monoglycerides and phytosterols mixtures.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 3, p. n/a, doi. 10.1002/ejlt.201500517
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- Article
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax.
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- Food Biophysics, 2017, v. 12, n. 1, p. 97, doi. 10.1007/s11483-016-9467-y
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- Article
Inside Cover: Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach (ChemPhysChem 16/2014).
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- ChemPhysChem, 2014, v. 15, n. 16, p. 3406, doi. 10.1002/cphc.201490078
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- Article
Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach.
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- ChemPhysChem, 2014, v. 15, n. 16, p. 3435, doi. 10.1002/cphc.201402473
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- Article