Reduction of the toxicity of sugar cane molasses from activated carbon to produce baker’s yeast (saccharomyces cerevisiae)

November 13, 2021November 13, 2021 No Comment on Reduction of the toxicity of sugar cane molasses from activated carbon to produce baker’s yeast (saccharomyces cerevisiae)

Effect of Defatted Cucurbita maxima Duchesne seed flour Paste as Fat Replacer on Biochemical and Microbial Qualities of Beef Patty During Cold Storage

November 13, 2021November 13, 2021 No Comment on Effect of Defatted Cucurbita maxima Duchesne seed flour Paste as Fat Replacer on Biochemical and Microbial Qualities of Beef Patty During Cold Storage

Improvement of the traditional production process for cashew juice (Anacardium Occidentale L.)

November 13, 2021November 13, 2021 No Comment on Improvement of the traditional production process for cashew juice (Anacardium Occidentale L.)

Influence of draining time and carrot concentration on textural qualities and general appreciation of fresh cheeses

November 13, 2021November 13, 2021 No Comment on Influence of draining time and carrot concentration on textural qualities and general appreciation of fresh cheeses

Influence of the processing method, pineapple and sodium chloride concentrations on the organoleptic and textural qualities of fresh cheeses exclusively lactic coagulated

November 13, 2021November 13, 2021 No Comment on Influence of the processing method, pineapple and sodium chloride concentrations on the organoleptic and textural qualities of fresh cheeses exclusively lactic coagulated