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PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN

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PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Propriedades funcionais das proteínas de amêndoas da faveleira (Cnidosculus phyllacanthus (Mart.) Pax. et K. Hoffm.) com e sem espinhos
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN , OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Deep-Fat Frying of Plantain (Musa Paradisiaca L.) ., PDF, Nature
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein - Miao - Sustainable Food Proteins - Wiley Online Library
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
PDF) Propriedades funcionais das proteínas de amêndoas da faveleira (Cnidosculus phyllacanthus (Mart.) Pax. et K. Hoffm.) com e sem espinhos
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
Brasil - Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation - SciELO
PDF) OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN , OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN
de por adulto (o preço varia de acordo com o tamanho do grupo)