Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars by Muniz, Cecília Elisa S., Santiago, Ângela Maria, Gusmão, Thaisa Abrantes Souza, Oliveira, Hugo Miguel Lisboa, Conrado, Líbia de Sousa, Gusmão, Rennan Pereira de

Get full text

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis by Gusmão, Thaisa Abrantes Souza, de Gusmão, Rennan Pereira, Moura, Henrique Valentim, Silva, Hanndson Araújo, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins

Get full text

Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour (Proposis julifrora) by de Gusmão, Rennan Pereira, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Gusmão, Thaisa Abrantes Souza

Get full text

Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses by Santos, Kamila L., Alves, Carlos Artur N., Moisés de Sousa, Francisca, Souza Gusmão, Thaisa Abrantes, Alves Filho, Elenilson G., Barros de Vasconcelos, Lucicléia

Get full text

Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt by Mélo, Elói Duarte de, e Silva, Pedro Ivo Soares, do Oriente, Suelma Ferreira, Almeida, Renata Duarte, Pessoa, Julia Morais, França, Kepler Borges, de Gusmão, Thaísa Abrantes Souza, de Gusmão, Rennan Pereira, Lisboa Oliveira, Hugo M, Nascimento, Amanda Priscila Silva

Get full text

Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters by GUSMÃO, Thaisa Abrantes Souza, ALEXANDRE, Anatalha Marinho, SOUZA, Nayara Gabriela Gonçalves de, SASSI, Katharina Kardinele Barros, GUSMÃO, Rennan Pereira de, MOREIRA, Ricardo Targino

Get full text

Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics by Ramos, Nayara Jessica da Silva, Rocha, Edmar Bezerra Maciel, Gusmão, Thaisa Abrantes Souza, Nascimento, Amanda, Lisboa, Hugo M., de Gusmão, Rennan Pereira

Get full text

Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content by Santos, Kamila de Lima, Moisés de Sousa, Francisca, Duarte de Almeida, Renata, Pereira de Gusmão, Rennan, Gusmão, Thaisa Abrantes Souza

Get full text