High protein yogurt with the incorporation of plant proteins: technological, senso...
Developing functional emulsion gels for application in low fat low sodium bologna ...
Evaluation of starches from varied plant sources to produce mango peel flakes in a...
Fruit processing residues and canola oil as partial fat substitutes in beef burger
Physical, chemical and sensory characteristics as affected by pork fat reduction i...
Effects of soybean pre-treatment on the performance of the alcoholic extraction pr...