Formulation of an aqueous extract of white lupine (Lupinus albus L.) with pitanga juice using response surface methodology von Botaro, J.A, Borsato, D, Batistuti, J.P

Volltext

Optimization of extrusion cooking process for chickpea (Cicer arietinum, L.) defatted flour by response surface methodology von Batistuti, J.P. (Universidade Estadual Paulista Julio de Mesquita Filho, Araraquara, Brasil), Barros, R.M.C, Areas, J.A.G

Volltext

Protein isolate of guava seed (Psidium guajava): functional properties of characterization von Fontanari, G.G, Jacon, M.C, Pastre, I.A, Fertonani, F.L, Neves, V.A, Batistuti, J.P

Volltext

Emulsifying properties of flour and protein concentrate of pigeon pea (Cajanus flavus DC.) var. "fava larga" von Batistuti, J.P, Freitas, S.D.V. de

Volltext