Sweetness equivalence of different sweeteners in strawberry‐flavored yogurt

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Impact of gluten separation process and transglutaminase source on gluten based dough properties

Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems

Estudo de mercado de iogurte da cidade de Belo Horizonte/MG

Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants

Expectativas geradas pela marca sobre a aceitabilidade de cerveja: estudo da interação entre características não sensoriais e o comportamento do consumidor

Análise descritiva por ordenação na caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico do soro

Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality

Lupin protein isolate structure diversity in frozen-cast foams: Effects of transglutaminases and edible fats

Yogurt market research in the city of Belo Horizonte, Brazil

A thermostable organic solvent-tolerant lipase from Brevibacillus sp.: production and integrated downstream processing using an alcohol-salt-based aqueous two-phase system

Use of genetic resources and prebreeding activities in order to improve nutritional and health-related properties of cereals and pseudocereals

Ligações cruzadas em proteínas do glúten aplicando transglutaminase de Streptomyces sp. CBMAI 1617 em massa de trigo e outros materiais

Microbial transformations of oleic acid

Sourdough Microbiota and Starter Cultures for Industry

Araçaúna: fonte potencial de pigmentos

Araçaúna= fonte não explorada de pigmentos

Efeito do concentrado protéico de soro na textura de sobremesas lácteas sem gordura: medidas sensorial e instrumental