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

novembre 13, 2021novembre 13, 2021 Aucun commentaire sur 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

novembre 13, 2021novembre 13, 2021 Aucun commentaire sur 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.)

novembre 13, 2021novembre 13, 2021 Aucun commentaire sur 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

novembre 13, 2021novembre 13, 2021 Aucun commentaire sur 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

novembre 13, 2021novembre 13, 2021 Aucun commentaire sur Influence of the processing method, pineapple and sodium chloride concentrations on the organoleptic and textural qualities of fresh cheeses exclusively lactic coagulated